Dice the yellow onion and green bell pepper, then mince the garlic. In a bowl, combine the vegetables with the black beans and set aside.

Transfer the vegetable and bean mixture to the slow cooker. Pour in the broth and add oregano, smoked paprika, and crushed red pepper. Season with salt and pepper.

Close the lid and cook on high for 2 to 2.5 hours until the vegetables are tender.

Remove bay leaves and blend the soup to your desired consistency using an immersion blender.

Taste and adjust seasoning as needed. For creaminess, stir in sour cream or lime juice.

Ladle the soup into bowls and top with avocado and cilantro. Enjoy with bread or rice.