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I like to soak beans overnight or if you forget, Microwave dry beans in a bowl of water as you chop the other ingredients.
Sauté all vegetables in olive oil over low heat until onions are clear.
Add beans and a can of tomatoes, potatoes, oregano, bay leaf and slow cook until beans are tender.
I let it cook on extremely low heat all day, adjusting water so it’s thicker than a soup and thinner than a stew.
(For quicker soup pressure cook or use an instapot for 5 minutes and let cooker cool naturally)
Finish with avocado when serving.
Freeze leftovers in single-serving glass Tupperware.