In a large stockpot over medium-high heat, sauté the onion, garlic, and bell pepper in the olive oil until the onion begins to soften, about 5 minutes.
Add the tomato, vinegar, cumin, coriander, paprika, bay leaves, salt, and pepper and cook for another 5 minutes.
Add the beans and broth and reduce to a simmer. Cook for about 15 minutes, covered.
Remove bay leaves and serve garnished with parsley.