Check the beans for any small stones or debris. Rinse them with cold water and drain. Place the beans in a large pot, cover generously with water, and let them soak overnight.

The next day, drain the beans and add the vegetable broth or cold water along with the 2 teaspoons of salt. Bring to a boil, reduce the heat, cover, and simmer the beans for about 45 minutes or until tender.

In another pot, heat the oil over medium heat. Sauté the garlic, onion, red bell pepper, and celery. Add the squash and oregano, and sauté for 2 minutes. Add the cabbage and cook until it softens.

Add the cooked beans with their liquid and the potatoes. Bring to a boil, reduce the heat, cover, and simmer gently for about 15 minutes. Let the soup rest for a few minutes before serving. You can sprinkle some cilantro on top when serving if you like.