Black Bean Soup

Recipe by Galley Wench
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Beans:
  • Place bean, 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 1/2 to 2 1/2 hours (if necessary, add additional cup of water and continue simmering until beans are tender); do not drain beans.
  • Discard bay leaves.
  • Remove ham steak (which has taken on a weird black bean color), cut into 1/4 inch cubes and set aside.
  • For the Soup:
  • Heat oil in 8 quart dutch oven over medium heat until shimmering but not smoking; add onions, carrot, 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 and cumin; cook, stirring constantly, until fragrant, about 3 minutes.
  • Stir in beans, beans cooking liquid, chipotle chili, adobo sauce 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.
  • To finish the soup: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender; process until smooth, and return to pot.
  • Stir together cornstarch and water in small bowl until combined, then gradually stir about half of the cornstarch mixture into the soup; bring to boil over medium 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.
  • Remove from heat and stir in lime juice and reserved ham.
  • Ladle into bowls and pass garnishes.
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