Soups & Stews: Black Bean Soup

Black Bean Soup
Bonnie Silliman

1 pound (2 cups) black beans rinsed
1 ½ Tablespoons garlic—minced (about 6 cloves)
picked over
4 oz. ham steaks—trimmed off rind
½ teaspoon red pepper flakes
2 bay leaves
1 ½ Tablespoons ground cumin
5 cups water
2 pounds chicken broth
1/8 teaspoon baking soda
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons water
3 Tablespoons olive oil
2 Tablespoons lime juice
2 large onions chopped fine (about 3 cups)
Lime wedges
1 large carrot chopped fine (about ½ cup)
Minced fresh cilantro leaves
3 celery stalks chopped fine (about 1 cup)
Finely diced red onion
½ teaspoon salt Sour cream

Beans:
Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover and simmer briskly until beans are tender, 1 ¼ to 1 ½ hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak, cut into ¼-inch cubes, and set aside.

Soup:
Heat oil in 8-quart dutch oven over medium-high heat until shimmering but not smoking; add onion, carrots, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes. Ladle 1 ½ cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot (or use an immersion blender in pot). Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Makes: 6 servings