Rinse the beans, add veggie broth, bay leaf, and bring into boil.
Reduce the heat, cover with lid and let it simmer for 1 hour.
When ready, bring it back into boil, add all the shredded veggies, onion and cup of water with salt. You may add more water later if needed.
Reduce the heat and let it simmer for one more hour.
In the meantime, sauté garlic and add to the soup.
Add also apple cider vinegar and stir thoroughly.
Take it off the heat and add the dill. It can be cut with sizers or just pulled out with your fingers.
Serve topped with vegan sour cream.