Cuban Black Bean Soup

Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust flavor in this recipe for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish.

2 bay leaves

1 pound dried black beans

12 ½ cups water, divided

1 tablespoon canola oil

3 ½ cups chopped green bell pepper (about 3 medium)

2 ½ cups coarsely chopped onion

⅓ cup chopped shallots (about 2 small)

1 tablespoon ground cumin

2 tablespoons dried oregano

2 tablespoons chopped fresh oregano

1 ½ tablespoons sugar

2 teaspoons kosher salt

2 cups diced peeled avocado

2 tablespoons fresh lime juice

2 cups thinly sliced red onion

1 ½ 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

⅓ cup finely chopped seeded jalapeño pepper (about 2 medium)

Lime wedges (optional)

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