Cuban Black Bean Soup

2 bay leaves
1 pound dried black beans
12 1/2 cups water divided
1 Tbsp 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 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano
1 1/2 Tbsp sugar
2 tsp kosher salt
2 cups diced peeled avocado
2 Tbsp fresh lime juice
2cups thinly sliced red onion
1 1/2 cups chopped, smoked, fully cooked ham*
1 cup chopped fresh cilantro
1 cup sour cream**
10 tsp unsalted pumpkin seed kernels, toasted
1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
lime wedges

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 the bowls; top each serving with about 3 tablespoons of avocado mixture, 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeno pepper. Serve with lime wedges, if desired.

Healthier Options:
* 33% less sodium ham or leave the ham out and make it VEGETARIAN.
** light sour cream

Recipe from: Cooking Light Jan/Feb 2008