I usually make black bean soup from a mix, but recently I tried this recipe and it was fantastic! It takes a little longer, but it is totally worth it. The source is Cook’s Illustrated – Soups and Stews 2008.
Black Bean Soup
Note: Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in the first step. Though you need not offer all the garnishes listed, do choose at least a couple. Garnishes are essential for this soup, as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 to 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it is thickened beyond your liking.
Beans
1 lb (2 cups) dried black beans, picked over and rinsed
4 ounces ham steak, trimmed of rind
2 bay leaves
5 cups of water
1/8 teaspoon baking soda
1 tablespoon salt
Soup
3 tablespoons olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, peeled and chopped fine (about 1/2 cup)
3 medium celery ribs, chopped fine (about 1 cup)
1/2 teaspoon salt
5-6 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 tablespoons ground cumin
6 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lime juice
FOR THE BEANS: Place beans, ham, bay leaves, water and baking soda in a large saucepan in a tight fitting lid. Bring to boil over medium-high heat; using large spoon, skim foam as it rises to surface. Stir in salt, reduce heat to low, cover and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another cup of water and continue to simmer until beans are tender); do not drain beans. Discard bay leaves. Remove ham steak (ham steak darkens to the color of beans), cut into 1/4-inch cubes and set aside.
FOR THE SOUP: Heat oil in a 8 quart Dutch oven over medium high heat until shimmering but not smoking; add onions, carrots, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 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 coking 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 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth and return to pot. Alternatively, leave soup in pot and purée with hand blender to desired thickness. Stir together cornstarch and water in small bowl until combined, then gradually stir about half the 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. Garnish with cilantro leaves, finely diced red onion and/or sour cream, if desired.
