Cuban Black Bean Soup

CL09

• Ready In: 3 hrs 15 mins
• Serves: 10

Ingredients

• 2  bay leaves
• 1  lb dried black beans
• 12 1⁄2 cups water, divided
• 1  tablespoon canola oil
• 3 1⁄2 cups  chopped green bell peppers (about 3 medium)
• 2 1⁄2 cups  coarsely chopped onions
• 1⁄3 cup  chopped shallot (about 2 small)
• 1  tablespoon ground cumin
• 2  tablespoons dried oregano
• 2  tablespoons  chopped fresh oregano
• 1 1⁄2 tablespoons sugar
• 2  teaspoons kosher salt
• 2  cups  diced peeled avocados
• 2  tablespoons fresh lime juice
• 2  cups  thinly sliced red onions
• 1 1⁄2 cups  chopped chopped 33% -less-sodium smoked cooked ham
• 1  cup  chopped fresh cilantro
• 1  cup light sour cream
• 10  teaspoons  unsalted  pumpkin seeds, toasted
• 1⁄3 cup  finely chopped seeded  jalapeno pepper (about 2 medium)
•  lime wedge (optional)

Directions

1. Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
2. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
3. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.
4. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently.
5. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.