Start with a ratio of 1 part beans to 6 parts water. Bring beans and water to a boil.

Let stand for about an hour. Drain. Refill with water and bring to a boil.

Add vegetables.  Add chili powder and cumin, at a ratio of 2 parts chili powder to 1 part cumin.

Reduce heat and simmer until beans are tender and desired consistency is reached. Salt to taste.

Using an immersion blender, blend soup to make creamier.