Blend beans in a blender or chopper.
Add water to thin if necessary.
Dice the onion.
In a medium-large saucepan, add olive oil and cook onions until translucent on medium-high heat.
Once onion is done, add the beans to the pan and stir.
Bring to a boil stirring occasionally and then turn down heat to medium.
Add cumin, coriander, garlic powder, chili powder, salt and pepper.
The beans soak up the salt so start with a tsp and add as needed.
Simmer the soup for 15-20 minutes.
Add the bell pepper, and let cook for a couple of minutes and then add the cilantro.
May serve over a bed of cilantro lime rice.
Garnish with mozzarella cheese and diced avocados.