1. Beans water and bay leaf in soup pot. Bring to a boil then reduce heat simmer for 2 - 3 hours adding more water to keep covered if needed. 2. heat olive oil in saute pan and saute sweet and hot peppers onions shallots for 15 minutes add garlic for last minute. add cumin and oregano. Add to soup. Add sugar. using a immursion blender coursely puree. simmer for 30 minutes. Serve hot with diced red onion and sour cream
