Drain and rinse all beans. Set aside. Heat oil in 5-quart stock pot over medium heat. Add carrot, celery, onion and garlic. Cook, over medium heat, for 5 minutes. Stir in chopped chipotle peppers.
Once onion and garlic are fragrant and slightly softened, pour in vegetable broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.
Purée soup in batches and serve warm with sour cream, if desired.