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Drain the beans and place in a medium stockpot with water to cover by 1 inch. Add the ½ tsp salt and bring to a boil. Reduce the heat to between low and medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 ½ hours. Set aside and do not drain.
In a medium, deep-sided skillet with a lid, heat the oil over medium heat, add the onion, bell pepper, and carrot. Cook, stirring, until softened, about 5 minutes. Reduce the heat to low, add the garlic and cook, stirring occasionally, until all the veggies are tender, about 10 minutes. Add the veggies to the stockpot containing the cooked beans and their liquid. Add the broth, mango juice, tomato, sugar, cumin, thyme, cloves, cayenne, and black pepper as well. Bring to a simmer over medium-high heat, stirring occasionally.
Remove from heat. Using an immersion blender, blend until smooth and pureed. (OPTIONAL – if you want a more chunkier soup, remove about ⅓ of the beans and puree in a blender, then add them back in.) Return to the pot and stir in the cilantro, cinnamon stick, and bay leaf. Return to a simmer over medium-high heat. Reduce the heat and simmer, stirring occasionally, about 15 minutes. Season with additional salt. Stir in the vinegar. Discard the cinnamon stick and bay leaf and serve warm.