Black Bean Soup

Ingredients

Beans

• 1 lb dried black beans (2 cups), rinsed and picked over
• 4 oz ham steak, trimmed of rind
• 2 bay leaves
• 5 cups water
• ⅛ tsp baking soda
• 1 tsp table salt

Soup

• 3 Tbsp olive oil
• 2 large onions, chopped fine (about 3 cups)
• 1 large carrot, chopped fine (about ½ cup)
• 3 ribs celery, chopped fine (about 1 cup)
• ½ tsp table salt
• 5–6 medium cloves garlic, minced (about 1½ Tbsp)
• ½ tsp red pepper flakes
• 1½ Tbsp ground cumin
• 6 cups low-sodium chicken broth
• 2 Tbsp cornstarch
• 2 Tbsp water

Garnishes

• 2 Tbsp lime juice, plus lime wedges
• Minced fresh cilantro
• Finely diced red onion
• Diced avocado
• Sour cream

Directions

1. Beans: Place the beans, ham, bay leaves, water, and baking soda in a large saucepan with a tight-fitting lid. Bring to a boil over medium-high, skimming scum as it rises. Stir in the salt, reduce to low, cover, and simmer briskly until the beans are tender, 1¼–1½ hours (add another cup of water if needed). Do not drain. Discard the bay leaves. Remove the ham steak, cut into ¼-inch cubes, and set aside.
2. Soup: Heat the oil in an 8-quart Dutch oven over medium-high until shimmering. Cook the onions, carrot, celery, and salt, stirring occasionally, until soft and lightly browned, 12–15 minutes. Reduce to medium-low and add the garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in the beans, their cooking liquid, and the broth. Bring to a boil, then simmer uncovered, stirring occasionally, about 30 minutes.
3. To finish: Purée 1½ cups of beans with 2 cups of liquid until smooth and return to the pot. Stir together the cornstarch and water, then gradually stir about half into the soup and boil to fully thicken — add the rest if it’s still too thin. Off heat, stir in the lime juice and reserved ham. Serve with the garnishes.