Rinse the beans and soak them overnight in a large pot with about 8 cups of water. Alternatively, boil the beans, then let sit covered for 1 hour to reduce cooking time.

Drain beans and discard soaking water. Add 9 cups of fresh cold water to the beans in the pot. Add a bell pepper, garlic, onion, and bay leaves. Bring to a boil and simmer covered for about 1.5 hours until beans are tender, stirring occasionally.

Meanwhile, heat olive oil in a skillet over medium-low. Add diced onion, parsley, carrots, bell pepper, and garlic. Season with a pinch of salt and pepper, and sauté for about 5 to 6 minutes until soft.

Add the sautéed vegetables to the soup. Stir in wine, vinegar, cumin, oregano, and a bouillon cube. Adjust water consistency if needed.

Cover and simmer on low heat for about 30 minutes, stirring occasionally.

Remove bay leaves. Using an immersion blender, partially blend the soup for about 10 seconds to thicken, or transfer about 3 cups to a blender and return. Adjust seasoning with salt, pepper, and cumin to taste.

Ladle about 1 1/4 cups into each bowl and top with desired garnishes like sour cream, chopped onions, scallions, chives, or cilantro. Serve hot.