Prepare the tortilla strips and reserve.

Then, put the beans, water, bay leaves, oregano, and cumin in a large pot and cook, covered, about 2 hours, or until very tender.

Stir occasionally and add hot tap water to 1 inch above the beans if the beans show above the water level.

While the beans cook, heat the oil in a medium skillet and cook the onion, garlic, and jalapeños until softened, about 4 minutes.

Add the mixture to the tender cooked beans along with the tomatoes, tomato sauce, salt, and pepper.

Discard the bay leaves.

Blend the bean mixture in batches in a blender or food processor until smooth.

Return the puréed soup to the pot and bring to a boil over medium heat, uncovered.

Reduce heat to low and simmer 15 minutes, stirring frequently to blend the flavors.

If the soup is too thick, add a little broth or water.

To serve, divide the tortilla strips among individual soup bowls and ladle the hot soup into the bowls.

Sprinkle with cilantro and pass the lime wedges at the table.

Sort the beans and remove any debris.

Rinse in a strainer and put the beans into a large saucepan with the oregano and bay leaves.

Add water to about 2 inches above the level of the beans.

Bring to a boil, uncovered, then reduce heat, cover, and simmer until the beans are tender and the broth thickens, about 1½ to 2 hours.

Stir the beans occasionally, and add more water if needed.

When the beans are tender, add 1 teaspoon of the salt.

Reserve off heat.

Preheat the oven to 450°.

Put the tomatoes in a foil-lined pie plate and roast in the oven until the skins are lightly charred and the tomatoes are soft and wrinkled, 25 to 30 minutes.

Meanwhile, soak the chiles in hot water 30 minutes.

While the tomatoes roast and the chiles soak, heat the oil in a medium skillet over medium heat.

Add the onion, garlic, and the remaining ½ teaspoon of salt.

Cook, stirring, 3 minutes.

Reduce the heat to low, cover, and cook the onion and garlic until golden.

Drain the chiles and discard the water.

In a blender, purée the cooked beans, tomatoes, chiles, onions, and garlic, in batches until smooth.

Return the purée to the saucepan, and stir in the chicken broth.

Bring the soup to a boil, uncovered, over medium heat, and cook, stirring frequently, about 5 minutes.

Adjust seasoning.

Prepare the garnish: Heat 1 inch of oil in a small skillet.

Fry tortillas until crisp; transfer them to a plate, then fry chiles 3 to 4 seconds.

Serve the soup topped with crisp tortilla strips, fried chile strips, and the cheese.

Sort the beans and remove any small pebbles or other debris.

Put the beans in a strainer and rinse well.

Put the beans, water, oregano, and cumin into a 2-quart saucepan, and bring to a boil, uncovered.

Reduce the heat to low, cover, and simmer the beans until tender and the broth thickens, about 2 hours.

Heat the oil in a medium skillet, and cook the onion and garlic, stirring frequently, until they begin to brown, 4 to 5 minutes.

Scrape the skillet contents into a blender jar or food processor.

Add the cooked beans, tomatoes, salt, and pepper.

Blend until smooth.

Return the puréed soup to the same pan.

Add the cilantro and green onions.

Bring the soup to a boil over medium-low heat, then reduce the heat to low, and cook about 5 minutes to blend the flavors.

Stir the soup often, scraping the bottom of the pan to prevent sticking or scorching.

Serve the soup hot with a dab or decorative drizzle of the crema on top.

Pass the lime wedges at the table.

Prepare the black beans.

Then, heat the oil in a large skillet and cook the onion over medium heat until it begins to brown, about 5 minutes.

Add the remaining ingredients, except the sherry, and cook, stirring, 5 minutes.

Add the mixture to the beans and simmer 20 minutes to blend the flavors.

Purée the soup in batches in a blender or food processor.

Return the soup to the pan and bring to a boil, stirring frequently.

Adjust salt.

Shortly before serving, stir in the sherry.

In a 2-quart saucepan, soak the fava beans in the 3 cups of water 1 hour.

Put the pan over medium-high heat, add the chicken broth and bring to a boil.

Reduce the heat to low, cover and simmer until some of the beans are tender, about 45 minutes.

Meanwhile, heat the oil in a skillet, and cook the onion, garlic, oregano, cumin, and thyme stirring, until the onion is softened, 3 to 4 minutes.

Scrape the skillet contents into the soup pan.

Cover and cook until the soup thickens, and the fava beans are soft and falling apart, about 1 hour more.

If the soup is too thick, add a bit more broth to achieve the desired consistency.

The soup should have some texture.

Season with salt and pepper.

In a 4-quart pot, heat oil over medium heat.

Add the sausage rounds and cook, turning, until light brown about 4 to 5 minutes.

Remove the sausage to a plate.

In the same oil, cook the onion and garlic, stirring, until softened, about 2 minutes.

Add the tomatoes, and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes.

Add the cabbage and parsley, and cook, stirring, until wilted, 3 to 4 minutes.

Stir in the broth, chickpeas, salt, and the reserved sausage.

Bring to a boil, then reduce the heat, cover and simmer the soup 10 minutes to blend the flavors.

Heat the oil in a large pot and cook the onion, stirring frequently, until softened, 3 to 4 minutes.

Add the garlic, cumin, oregano, and crushed red pepper.

Cook, stirring, 1 minute.

Add the tomatoes and tomato paste.

Cook until the juices reduce and the mixture is nearly dry, about 3 minutes.

Add the broth, potatoes, and chickpeas.

Bring to a boil, reduce the heat, cover and simmer until the potatoes are tender, 12 to 15 minutes.

Stir in the cilantro and salt.

Adjust seasoning.

In a large pot, heat the oil over medium heat.

Cook the onion until translucent, 3 to 4 minutes.

Add the garlic, oregano, cumin, thyme, and tomatoes.

Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes.

Add the chickpeas, corn, broth, Maggi, salt, and red pepper.

Bring to a boil, then reduce the heat, cover and simmer until the corn is tender and the flavors blend, 8 to 10 minutes.

Divide among 4 soup bowls.

Top each serving with avocado and cilantro.

Pick over the beans carefully and remove any foreign particles.

Put the beans in a strainer and rinse under cold running water.

Put the beans, bay leaf, oregano, and cumin in a large saucepan with water to cover by about 2 inches.

Bring to a boil over medium high heat, then reduce heat to medium-low, cover and cook until the beans are tender and the liquid thickens, 1½ to 2 hours.

Do not let the beans boil dry.

Check the water level during cooking and add hot water, when needed, about ¼ cup at a time.

There should always be about ½ inch of water above the level of the beans.

Meanwhile, heat the oil over medium heat in a medium skillet and cook the onion, stirring, until it browns, about 5 minutes.

Add the garlic, tomatoes, and ground chili.

Cook, stirring, until the tomato juices evaporate, 2 to 3 minutes.

When the beans are tender, add the onion mixture to the beans.

Add salt, and continue cooking for about 20 minutes to blend flavors.

Remove the bay leaf, and serve hot.

In a medium saucepan, heat the oil over medium heat and cook the onion and cumin until the onion softens, about 3 minutes.

Add the tomatoes, and cook, stirring, until the juices are absorbed and the mixture is nearly dry.

Add the chicken broth and bring to a boil.

Add the pasta and salt to the boiling broth and cook, uncovered, stirring to prevent sticking, until the pasta is tender, about 8 minutes.