Cuban Black Bean Soup

Ingredients

• 2 cups avocado diced peeled
• 2  bay leaves 
• 1 tablespoon cooking oil 
• 10 teaspoon corn kernels unsalted toasted
• 1 pound black beans dried
• 1 cup cilantro leaves fresh chopped
• 3.5 cups bell pepper green chopped ( 3 medium)
• 1 tablespoon cumin 
• 0.3 cup jalapeno seeded finely chopped ( 2 medium)
• 2 teaspoons kosher salt 
• 2 tablespoons juice of lime fresh
• 1.5 cups low sodium shoyu smoked fully cooked chopped
• 2.5 cups onion coarsely chopped
• 2 tablespoons oregano dried
• 2 tablespoons oregano fresh chopped
• 2 cups onion red thinly sliced
• 0.3 cup shallots chopped ( 2 small)
• 1 cup cream light sour
• 1.5 tablespoons sugar 
• 12.5 cups water divided

Equipment

• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Place bay leaves and beans in a Dutch oven.
2. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
3. Heat oil in a large skillet over medium heat.
4. 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.
5. Remove from heat; let stand 10 minutes.
6. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.
7. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves.
8. 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 jalapeo pepper.
9. Serve with lime wedges, if desired.