Dice peppers, onions, garlic. Set aside
Heating the olive oil in the bottom of your soup pot. Then add your peppers, onion and garlic. Saute until the onions are translucent.
Note: You use can canned beans that are thoroughly rinsed OR dry beans. If you choose to use dry beans, you must build in time to prepare them by following the instructions on the bag. Often those need to soak overnight and be boiled for some hours. Just be sure they are tender and drained before using them in the soup.
Add beans to the pot and stir to combine with other ingredients.
Add salt.
Add water, apple cider vinegar, and other spices. Bring to a boil for about 5 minutes.
Reduce to a simmer and add 1 can of diced tomatoes. Stir
Let simmer for about 5 minutes.
Use an emersion blender to blend a portion of the soup until is smooth. This will help create a thicker broth. If you do not have an emersion blender, scoop some of the soup into a traditional blender and blend until smooth, then return that portion back to the pot.
Let simmer about 15 minutes longer.
Add a tobasco and any other seasong to your taste
Serve as it is or topped with things like tortilla, avocado, cheese