Black Bean Soup

1. Prep the Beans

In a large saucepan, combine 5 cups of water, the dried black beans, ham steak, bay leaves, and baking soda. Bring this mixture to a boil, skimming off any foam that rises to the top. Once it reaches a boil, add the salt, reduce the heat, cover, and let it simmer for 1.25 to 1.5 hours, or until the beans are tender. If the water level drops too much, add a bit more to keep the beans submerged. When the beans are tender, remove the bay leaves and take out the ham steak. Cube the ham and set it aside for later.

2. Prepare the Soup Base

While the beans are cooking, heat the olive oil in a Dutch oven over medium heat. Add the finely chopped onions, carrot, and celery, along with 0.5 teaspoon of salt. Cook these vegetables for about 12 to 15 minutes, stirring occasionally, until they are soft and lightly browned.

3. Add Spices

Reduce the heat slightly and add the minced garlic, red pepper flakes (if using), and ground cumin. Cook for about 3 minutes, stirring constantly until the spices are fragrant.

4. Combine Beans and Broth

Add the cooked beans along with their cooking liquid and the chicken broth to the Dutch oven. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.

5. Thicken the Soup

Process some of the beans and liquid in a blender until smooth, then stir this back into the pot. Mix the cornstarch with a little water to make a slurry and stir it into the soup. Bring the soup back to a boil to activate the cornstarch.

6. Finish and Serve

Stir in the lime juice and the reserved ham cubes. Serve the soup hot, garnished with lime wedges, minced fresh cilantro, finely diced red onion, diced avocado, and a dollop of sour cream.

7. Smoky Variation

For a smoky variation, omit the red pepper flakes and add 1 tablespoon minced canned chipotle chile in adobo sauce and 2 teaspoons of the adobo sauce when you add the chicken broth.