1. Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in a large pot. Bring to a boil, then lower to a simmer and cook for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.

Slow cooker option: 
Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in the bowl of the slow cooker and cook on medium for 5-6 hours until tender. Add the cilantro, jalapeño and green onion to the slow cooker and let cook for 20 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.