Rinse and sort the dried black beans, removing any debris or damaged beans.
In a slow cooker, combine the black beans, diced onion, minced garlic, diced red bell pepper, diced carrot, diced celery, and minced jalapeño pepper.
Add the ground cumin, smoked paprika, dried oregano, black pepper, and salt to the slow cooker.
Pour in the vegetable broth and water, then drizzle the olive oil over the ingredients.
Stir all the ingredients together to combine evenly.
Cover the slow cooker and cook on low for 6 hours, or until the beans are tender.
Once the beans are cooked, use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, transfer about one-third of the soup to a blender, puree, and then return it to the slow cooker.
Stir in the lime juice and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished as desired.