Place the onion and oil in a pot.
Cook over a medium heat until the onions are translucent, stirring occasionally.
Add the garlic and sauté for 1 minute.
Add the chili powder, cumin and smoked paprika, and stir. Sauté for 1 minute.
Add the black beans and the vegetable stock and bring to a boil.
Reduce the heat and simmer for 20 minutes.
Remove half of the black bean mixture and place in a food processor or blender.
Purée until smooth.
Return the black bean purée to the soup, stir and heat.
Taste and add salt if necessary.
Garnish with Cilantro.