1. Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins.
3. Add 2 cans of beans to the pot (RESERVE the 3rd) and the stock and simmer for 5 mins. Use an immersion blender (or blender) to puree until smooth.
4. Stir in the reserved beans, salsa, cumin and season generously with koser salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary.