Cuban Black Bean Soup

Ingredients:

2 bay leaves

1 lb dried black beans

12 1/2 cups water, divided

1 tablespoon canola oil

3 1/2 cups chopped bell peppers (about 3 medium)

2 1/2 cups coarsely chopped onions

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 avocados

2 tablespoons fresh lime juice

2 cups thinly sliced red onions

1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham, optional or bacon, optional

1 cup chopped fresh cilantro

1 cup light sour cream

10 teaspoons unsalted pumpkin seeds, toasted

1/3 cup finely chopped seeded jalapeno peppers (about 2 medium)

Lime wedges, optional

Cooking Instructions:

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. 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. 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.

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