Wash and pick over the dried black beans.

Place beans in a large pot and cover with 3 quarts of water, ensuring the water level is about 5 inches above the beans.

Bring the mixture to a boil and cook for 2 minutes.

Remove the pot from heat, cover it, and let it sit for 6 hours or overnight to soak.

Return the pot to the stove and bring the beans to a simmer.

Cook the beans partially covered for 1 hour, until they are almost tender.

In a separate saucepan, heat vegetable or olive oil over medium heat.

Add chopped onion and garlic to the heated oil and saute for about 5 minutes until the onion becomes translucent.

Add the chopped tomato to the saucepan and cook for another 4 minutes.

Stir in chopped fresh parsley and thyme into the tomato mixture.

Fold the tomato mixture into the pot of beans, and season with salt and pepper to taste.

Continue to simmer the beans for an additional 30 minutes, or until the beans are fully tender.

Drain the cooked beans, but reserve the cooking liquid.

Using a food processor fitted with a metal blade, puree the beans until smooth.

Add some of the reserved cooking liquid during pureeing to achieve the desired consistency.

Transfer the pureed soup to a clean pot.

If the soup is too thick, stir in more of the reserved cooking liquid until it reaches your preferred consistency.

Taste the soup and adjust the seasoning as needed.

Serve the black bean soup in warm bowls or plates.

Optionally, the soup can be served chilled.