Boil the black beans in water, salted to taste, until the beans are tender.  Drain beans and reserve the broth.  In a large skillet, sauté the peppers, onion and garlic in oil over medium heat for 5 minutes.  Add 3 cups of cooked beans, cilantro, salt and pepper and sauté 2 minutes longer. Transfer the mixture to a food processor and puree into a paste.  Combine the puree and the chicken stock in a soup pot over medium heat.  Add the remaining whole black beans (about 3 cups) and chopped tomatoes.  Add enough of the reserved bean broth to achieve the right consistency.  Add salt to taste.  Heat to desired temperature, garnish with the Toppings that look good to you and serve.

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