Step 1

Soak 20 oz of beans overnight or for at least a few hours if you have time.  This is not totally necessary, but it will reduce the cooking time later.  You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans.  You won't need it.)

Step 2

Put 20 oz of beans in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes.  Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy looking water and rinsing the partially cooked beans.

Step 3

Peel and dice a medium-sized onion. Saute in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.

Step 4

Add the 20 oz of drained and rinsed beans, 15.5 oz of canned tomato, 6 cups broth, 1 tbsp cumin, 1 tbsp smoked paprika, and 1/2 tsp garlic powder.

Step 5

Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn't presoak the beans.

Step 6

Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.