1. Prep the Beans
If using dried beans, soak them overnight in water (or quick-soak: boil 2 minutes, then steep 1 hour). Drain and rinse. For canned beans, rinse well to reduce sodium .

2. Sauté the Aromatics
Heat 2 tbsp olive oil in your Dutch oven. Add diced onion, bell pepper, and a pinch of salt. Cook 5 minutes until soft. Stir in minced garlic and spices toast until fragrant, about 1 minute .

3. Simmer
Add beans, broth, and a bay leaf. Bring to a boil, then reduce heat. Let it bubble gently, uncovered, for 25 minutes (canned beans) or 1 hour (dried). Stir occasionally to prevent sticking.

4. Blend and Brighten
Remove the bay leaf. Use an immersion blender to purée ⅓ of the soup. For extra silkiness, blend half. Stir in lime juice and taste. Needs more smokiness? Add a dash of cumin. Too thick? Splash in broth .

5. Serve
Ladle into bowls. Top with avocado slices, cilantro, and a spoonful of Greek yogurt. Crushed tortilla chips add crunch.