Make traditional black bean soup by boiling dried black beans with water and spices and sauteing vegetables to make the sofrito, a type onion and pepper sauce. Combine the sofrito and black beans, and season them with vinegar and sugar.
Prepare the black beans by adding 1 pound of dried black beans to a pot with 6 cups of water. Stir in 1 bay leaf, 1/2 tablespoon of dried oregano and 1/2 tablespoon of ground cumin, and cook the mixture at medium heat partially covered for 45 minutes.
As the beans cook, saute 1 seeded and diced green bell pepper, 1 diced onion, and 1 1/2 tablespoons of minced garlic in 1 1/2 tablespoons of canola oil and 1 1/2 tablespoons of olive oil over medium-high heat. Season the vegetables with 1 teaspoon of dried oregano, 1/2 tablespoon of ground cumin and 2 teaspoons of kosher salt. After 10 minutes, spoon the vegetable mixture into the bean mixture, and cook everything for 30 more minutes.
Once the beans are tender, remove the bay leaf, and add 1 tablespoon of sugar and 3 tablespoons of red wine vinegar. Serve the soup warm.
Another recipe suggest topping the soup with cilantro leaves, diced avocado, sour cream, lime wedges and tortilla strips.