Black Bean Soup

Instructions

1. Quick-soak the beans Place 1 pound dried black beans in a medium pot and cover the beans with hot water by at least 2 inches. Bring the 1 pound dried black beans and water to a boil, then boil for 2 minutes. Turn off the heat, cover the pot, and let the 1 pound dried black beans sit for 1 hour. Drain the beans and rinse the 1 pound dried black beans with cold water.
   You can also soak the 1 pound dried black beans overnight in cold water if you prefer.
2. Combine soup ingredients In a medium soup pot or Dutch oven, add the drained 1 pound dried black beans, 4 cups low sodium chicken broth, 2 cups water, 3 cloves minced garlic, 1 whole medium diced onion, 3 whole seeded and diced green bell peppers, 2 bay leaves, and 1/2 pound chopped smoked pork butt.
3. Begin simmering Bring the mixture of 1 pound dried black beans, 4 cups low sodium chicken broth, 2 cups water, 3 cloves garlic, 1 medium onion, 3 green bell peppers, 2 bay leaves, and 1/2 pound smoked pork butt to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1 1/2 hours.
4. Season the soup After 1 1/2 hours of simmering, add 1 teaspoon kosher salt, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons ground cumin to the pot. Stir well so the 1 teaspoon kosher salt, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons cumin are evenly distributed throughout the black bean soup.
5. Finish simmering Cover the pot again and continue simmering the black bean soup with the 1 pound dried black beans, 4 cups chicken broth, 2 cups water, vegetables, 1/2 pound smoked pork butt, 1 teaspoon salt, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons cumin for another 30 minutes to 1 hour, or until the beans are very tender and the liquid level is to your liking.
   If the soup becomes too thick, add a little extra water or chicken broth; if it is too thin, simmer uncovered to reduce.
6. Adjust seasoning Taste the black bean soup and add more 1 teaspoon kosher salt, 1 1/2 teaspoons chili powder, or 1 1/2 teaspoons cumin as needed to suit your taste. Remove the 2 bay leaves before serving.
7. Prepare the garnishes While the soup finishes cooking, prepare the garnishes: spoon sour cream into a small bowl, finely dice onion, dice avocado, pick cilantro leaves, cut lime wedges, and cut corn tortillas into strips.
8. Serve with toppings Ladle the hot black bean soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of finely diced onion, diced avocado, fresh cilantro leaves, and a handful of corn tortilla strips. Serve each bowl with a lime wedge for squeezing over the soup.