Rinse the dry black beans and soak overnight in large pot with 8 cups of water.

Drain and rinse soaked beans. Fill the pot with 9 cups of fresh water and add beans, bay leaves, onion, bell pepper, and garlic. Bring to a boil, then simmer for 1.5 hours until tender.

While beans cook, heat olive oil in a large skillet over medium-low. Add diced onion, parsley, carrots, bell pepper, garlic, salt, and pepper. Sauté about 6 minutes until vegetables soften.

Add sautéed vegetables to the soup after an hour of simmering, along with wine, vinegar, cumin, oregano, and bouillon cube. Stir well.

Cover and simmer another 30 minutes, stirring occasionally.

Use an immersion blender to partially blend the soup for about 10 seconds to thicken, or transfer about 3 cups to a blender and return to the pot.

Adjust seasoning with salt, pepper, and cumin as desired. Ladle about 1 1/4 cups into each bowl and top with avocado, sour cream, chopped onions, scallions, chives, or cilantro.