Black Bean Soup (Vegetarian)

Adapted from the Food Network.

Ingredients
• 1 bag of dry black beans (1 pound)
• 12 cups water (more if needed)
• 1 bay leaf
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 green bell pepper, stemmed, seeded and chopped
• 10 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 tablespoons red wine vinegar, plus more for the table
• 1 tablespoon kosher salt
• Pinch of cayenne pepper
• Freshly ground black pepper

Directions
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 2 hours more.

If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste.