For the Soup:

• 1 pound dried black beans (picked over and rinsed)
• 2 tablespoons olive oil
• 1 large yellow onion (diced to ½”)
• 1 large leek (halved and thinly sliced)
• 2 stalks celery (diced to ½”)
• 1 large red bell pepper (diced to ½”)
• 4 cloves garlic (minced)
• 1–2 jalapeños (minced, see Note 1)
• 4 cups low sodium vegetable broth (or chicken broth; see Note 2)
• 1 cup water
• 1 28-ounce can diced tomatoes (with their juices, see Note 3 and Note 4)
• 2 teaspoons cumin
• 1 teaspoon paprika (see note 5)
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 whole bay leaves

For Garnish:

• ½ cup fresh chopped cilantro
• 1–2 tablespoons lime juice
• diced red onion
• diced avocado (or guacamole)
• cilantro
• sour cream
• tortilla strips
• crumbled queso fresco