Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Cook for 5 to 7 minutes or until the onion is golden and starts to brown, stirring occasionally.

Add the red wine vinegar and scrape any of the brown bits from the bottom of the pot. Cook until the vinegar is reduced to about half.

Add 2 tablespoons (or to taste) of the adobo sauce and stir to combine.

Add the black beans, oregano, salt, black pepper, and water. Stir and bring the mixture to a boil over high heat. Once boiling lower the heat to low to bring the mixture to a simmer. Cover the pot with a lid.

Simmer for 1 1/2 to 2 hours, stirring every 30 minutes to prevent the beans from sticking to the bottom of the pot. The beans always need to be submerged in liquid to cook. Add more water if the beans are not submerged.

Once the beans have softened, your soup is ready. (Add more salt if needed. If you want more heat, feel free to add more adobo sauce. Continue to simmer for 20 to 30 minutes to allow the salt or adobo sauce to blend in.)

Top with your favorite garnishes and enjoy!

Toppings: Sour cream, diced avocado, crushed tortillas, cilantro, lime wedges, diced onions, hot sauce, etc.