Put beans in a small pot with enough water to cover them with about three inches of water and boil for 20 minutes. Turn off the heat and let the beans sit for half an hour before draining off the muddy-looking water and rinsing the partially cooked beans.

Sauté onion in a large pot with two tablespoons of olive oil over low heat for about five minutes until the onion becomes translucent.

Turn up to medium heat and add the drained and rinsed beans, canned tomatoes, broth, cumin, smoked paprika, and garlic powder, and stir well.

Simmer the soup at a slow boil, stirring occasionally, for about 90 minutes.