Drain the beans and place them in a large soup pot. Add the 8 cups of water (the water will cook down) and bay leaves and bring to a boil. Turn the heat down to a simmer and cook until the beans are cooked through, about an hour and a half. In a large saute pan, heat the olive oil over medium heat. Cook the onion until translucent, 3-5 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
Add the onions, garlic, chopped parsley, cumin and Tabasco sauce to the soup pot and cook for 20 minutes to let the flavors meld. Remove from heat. Using an immersion blender, blender or food processor, puree the soup until smooth. Add salt to taste. Ladle into bowls and garnish with parsley if desired. This soup would also be good with sliced avocado, sour cream, green onions or cilantro.
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