Combine stock, bay leaves, oregano, basil, cumin, savory, coriander, salt and pepper. Simmer for 15 minutes. Add tomato paste, stir to dissolve. Add V8 juice, hot sauce, soy sauce, tabasco sauce, bouillon, and garlic. Simmer for 5 minutes. Saute onion in oil for 5 minutes. Add carrots, bell pepper, and celery. Saute for 10 minutes. Add black eyes and the onion mixture to the soup. Simmer for 15 minutes. Stir in salsa to taste. Top with sour cream and cilantro and serve.
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