**Pinto Bean Soup (Sopa de Frijol)**

#### Ingredients:

- 1 lb pinto beans, rinsed and soaked overnight
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 ham hock or bacon strips, chopped (optional)
- Salt and pepper to taste
- 6-8 cups water or chicken broth
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped (optional)

#### Instructions:

1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, if using, cook **bacon** until crisp or add **ham hock**.
3. Add **onion**, and sauté until translucent.
4. Add **garlic**, **tomatoes**, and **cumin**.
5. Incorporate the **beans** and **water** or **broth**.
6. Add **bay leaves**.
7. Bring to a boil, reduce heat, and simmer for 2-3 hours, or until beans are tender.
8. Once done, you can blend the soup for a smoother consistency or leave it chunky.
9. Season with **salt** and **pepper**. Add **cilantro** just before serving if desired.

#### Variations:

1. **Creamy Soup**: After the beans are tender, blend the soup with an immersion blender or in batches in a standard blender. Return to the pot and heat through.
2. **Spicy Soup**: Add 1-2 chopped jalapeños or serrano chilies during cooking.
3. **Vegetable Bean Soup**: Add chopped bell peppers, zucchini, and carrots for a hearty vegetable soup.
4. **Smokey Soup**: Add a touch of smoked paprika or a chipotle chili for a smoky flavor.
5. **Toppings**: Serve the soup with avocado slices, tortilla strips, and a dollop of sour cream on top.