Rinse the beans and soak overnight in a large pot with 8 cups of water. Alternatively, bring the beans to a boil, then remove from heat and soak for 1 hour to reduce cooking time.

Drain and discard soaking water. Add 9 cups of fresh water to the beans and bring to a boil. Add the halved bell pepper, whole garlic cloves, onion, and bay leaves. Reduce heat and simmer for about 1.5 hours, stirring occasionally until tender.

Meanwhile, in a large skillet, heat olive oil over medium-low heat. Sauté diced onion, bell pepper, carrots, and minced garlic with salt and black pepper until soft, about 5-6 minutes.

Add the sautéed vegetables to the simmering beans. Stir in white wine, red wine vinegar, cumin, oregano, and the bouillon cube. Simmer uncovered for an additional 30 minutes.

Remove the bay leaves. Using an immersion blender, partially blend the soup for about 10 seconds to thicken. Alternatively, blend about 3 cups of soup in a regular blender and mix back into the pot.

Taste and adjust seasoning with salt, pepper, and cumin as needed. Serve hot, garnished with toppings like avocado, sour cream, scallions, chives, or cilantro if desired.