Black Bean Soup | America's Test Kitchen

Name: Black Bean Soup | America's Test Kitchen
Total time: 180 min
Ingredients: 1 pound dried black beans (2 1/2 cups), rinsed and picked over; 4 ounces ham steak, trimmed of rind; 2 bay leaves; 5 cups water; 1/8 teaspoon baking soda; 1 teaspoon table salt; 3 tablespoons olive oil; 2 large onions, chopped fine (about 3 cups); 1 large carrot, chopped fine (about 1/2 cup); 3 ribs celery, chopped fine (about 1 cup); 1/2 teaspoon table salt; 5 - 6 medium cloves garlic, minced or pressed through garlic press (about 1 1/2 tablespoons); 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 lime juice, from 1 to 2 limes; Lime wedge; Minced fresh cilantro; Red onion, finely diced; Avocado, diced medium; Sour cream

www.americastestkitchen.com

We wanted a soup that had a strong flavor; a rich, dark broth; and perfectly cooked beans.

Keywords

Main Courses
Pork
Beans
Soups

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Ingredients

1 pound dried black beans (2 1/2 cups), rinsed and picked over
4 ounces ham steak, trimmed of rind
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1 teaspoon table salt
3 tablespoons olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about 1/2 cup)
3 ribs celery, chopped fine (about 1 cup)
1/2 teaspoon table salt
5 - 6 medium cloves garlic, minced or pressed through garlic press (about 1 1/2 tablespoons)
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 lime juice, from 1 to 2 limes
Lime wedge
Minced fresh cilantro
Red onion, finely diced
Avocado, diced medium
Sour cream