Black Bean Soup

Beans:
1 pound dry black beans, rinsed and picked over
1 ham steak, trimmed of rind and fat, cubed into 1/4-1/2 inch pieces
2 bay leaves
5 cups of water
1/8 teaspoon baking soda
1 teaspoon salt

Soup:
2 tablespoons oil
2 large onions, chopped fine (3 cups)
3 ribs celery, chopped fine (1 cup)
1 large carrot, chopped fine (1/2 cup)
1/2 teaspoon salt
5-6 garlic cloves, minced
1 1/2 tablespoons cumin
1 tablespoon minced chipotle chilis in adobo (these are canned usually in the Mexican food isle)
2 teaspoons adobo sauce
6 cups of chicken broth
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons lime juice

Garnishes (if desired):
Diced red onion
Diced avocado
Sour cream
Minced Cilantro
Lime Wedges
Chopped green onions

1. For the 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 heat. Stir in salt, reduce heat to low, cover and simmer until beans are tender (you may have to add more water as beans cook) approximately 2 hours. Do not drain beans. Discard bay leaves.

Note: The ham steak will turn black but tastes just fine!

2. For the soup: Heat oil in 8 quart dutch oven over medium-high heat: add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned. Reduce heat to medium-low and add garlic and cumin; cook stirring constantly, until fragrant. Stir in beans, cooking liquid, chipotle chilies, adobo sauce, and chicken broth. Bring to a boil, and the reduce heat to low and simmer, uncovered for about 30 minutes.

3. To finish the soup: Stir the water and cornstarch together in a small bowl until combined, then gradually stir about half of corn starch mixture into soup; bring to a boil to thicken, if soup is not think enough add more of the cornstarch mixture. Off heat stir in lime juice. Serve with garnishes.

Note: You can blend the soup with a stick blender or put into a food processor if you prefer a smoother soup.