In a medium pot, heat oil over medium heat, then add garlic, onions, carrots, celery, bay leaf, cumin, pepper and liquid smoke. Cook until vegetables are tender for about 20 minutes.
Add the sherry, black beans and chicken stock; continue to cook for about 20 minutes until vegetables are tender, remove bay leaf.
Transfer half of the bean mixture to a blender and blend until smooth and return to the saucepan and heat through.
Ladle into bowls and garnish with chopped egg whites and cheese