Instructions

For the beans:

1. In a large pot, add the beans, ham, bay leaves, water, and baking soda. Bring to a boil. Lower heat, stir in salt, and simmer for 1 1/2 hours. Do not drain. Discard bay leaves. Remove ham and dice into 1/4-inch cubes. Set aside.

For the soup:

1. In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Saute the onions, carrots, celery, and salt until lightly browned, about 12-15 minutes. Lower the heat and add the garlic, red pepper, and cumin and cook for another minute, until fragrant. Stir in the beans, cooking liquid, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes.
2. Transfer 1 1/2 cups beans and 2 cups liquid into a blender or food processor and blend until smooth. Stir mixture back into the soup. Alternatively, an immersion blender can be used to achieve desired consistency.
3. Mix cornstarch and water and gradually stir into the soup. Bring back to a boil to thicken. Turn off heat. Stir in lime juice and reserved ham. Season to taste with additional salt and pepper. Serve with garnishes.