Cuban Black Bean Soup

Ingredients

• 2 bay leaves
• 1 pound dried black beans
• 12 1/2 cups water, divided
• 1 tablespoon canola oil
• 3 1/2 cups chopped green bell pepper (about 3 medium)
• 2 1/2 cups coarsely chopped onion
• 1/3 cup chopped shallots (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 avocado
• 2 tablespoons fresh lime juice
• 2 cups thinly sliced red onion
• 1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham
• 1 cup chopped fresh cilantro
• 1 cup light sour cream
• 10 teaspoon unsalted pumpkinseed kernels, toasted
• 1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
• Lime wedges (optional)

Preparation

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. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.
3. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. 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 pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.