Place the first 7 ingredients into your slow cooker insert (or a cooktop safe pot). Bring to a boil and let boil for 5 minutes. Transfer to the slow cooker and cook on low for 4-6 hours. (Make sure the beans are covered by 4 inches of water--if they cannot be, check on them after 2 hours or so, as much of the water will be absorbed and they will need more water.)

When the beans are mostly or completely tender, add the teaspoon of salt. Keep cooking on low while you prepare the rest of the soup.

Using a large, heavy skillet (I used my 12 inch Le Creuset pan), fry the bacon in batches until it is all crispy. As it cools, crumble it and set aside in a bowl.

When you are done, pour off all but 1-2 T of the bacon fat. On medium high heat, add the 2 chopped onions with a pinch of salt. Let cook for about 10 minutes, stirring occasionally.

Add the chopped bell pepper and cook for another 3-5 minutes. If it starts to stick or scorch anywhere, add a splash of red wine vinegar to deglaze and scrape the bottom of the pan.

Add the garlic, spices and dried oregano. Stir and add more vinegar if necessary. After 1-2 minutes, when it is fragrant and all vinegar liquid has cooked off, add the fire roasted tomatoes.

Let fry, simmering briskly, for 5 minutes.

Add this mixture to the slow cooker and continue cooking on low for another 2 hours or on high for another hour.

When you are ready to serve, use an immersion blender to partially blend the soup (or blend part of the soup in a food processor or blender). Please note: if you use an immersion blender in your slow cooker insert be very careful that it does not touch the insert as it may scratch it.

Taste the soup for additional salt or red wine vinegar, or even a drizzle (1-2 T) of honey if you think it needs it.

Serve ladled into bowls and topped with chopped cilantro, queso fresco (or feta), sour cream and the reserved crumbled bacon. Tortilla chips, hot sauce and red chile pepper flakes can be served on the side.