Step 1

1 Line a plate with paper towels

Step 2

2 Heat the oil in a large saucepan over medium heat

Step 3

3 Add the chorizo and brown for 1 to 2 minutes, stirring often

Step 4

4 Transfer to the plate and set aside

Step 5

5 Add the onion to the pan and cook for 5 minutes, until it begins to soften

Step 6

6 While the onion is cooking, combine the bell pepper pieces, garlic and the leaves from the oregano sprigs in a food processor

Step 7

7 Pulse just until coarsely chopped and not too wet

Step 8

8 Transfer the mixture to the pan and add dried oregano and cumin, stirring to combine

Step 9

9 Reduce the heat to medium-low and cook for 6 to 8 minutes, stirring occasionally, until the sofrito is tender and fragrant

Step 10

10 Transfer the mixture to a food processor and add the brown sugar, vinegar and 1 can of the beans with their liquid; process until fairly smooth

Step 11

11 Return the mixture to the pan and add the remaining black beans (rinsed and drained), the broth or stock and the cooked chorizo

Step 12

12 Season with salt to taste, if desired

Step 13

13 If the soup seems too thick, add a little more broth

Step 14

14 Cook over medium to medium-low heat for 6 to 8 minutes

Step 15

15 Divide the soup among individual bowls, with rice mounded in the middle, if using

Step 16

16 For the optional toppings, pass chopped cilantro, olive oil, chopped red onion and avocado slices spritzed with lime juice at the table