adapted from Cafe Beaujolais and Greens
Set large dutch oven or soup pot over low heat. Add the cumin seeds and cook a few minutes, until fragrant. Add the olive oil, raise heat to medium, and once oil is warm, add the onion, bell pepper, garlic-salt, and spices. Cook until onions are soft, about 10 minutes, giving everything a stir now and then.
Add the tomatoes (including the juice from the can), chiles, cooked beans, and either 1 cup bean broth (from home cooked beans) or a cup of water (if you're using canned beans). Snip at the whole tomatoes with kitchen shears, do what you can while they are bobbing around. Bring to boil then lower heat to maintain a slow simmer for 30 minutes or so. Serve with warm tortilla or chips and assorted toppings as mentioned above.