Black Bean Soup

Serves 8-10
Ingredients:

• 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 large onion, chopped fine (2 cups)
• 2 celery ribs, chopped fine (1 cup)
• 1 teaspoon salt, plus more to taste
• 2 tablespoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 6 cups chicken broth
• 2 tablespoons granulated sugar
• 1 can diced tomatoes with chiles, undrained
• 3 tablespoons lime juice

Directions:
Place beans in a 4-quart, thick-bottomed pot.
Add 5 cups water, salt, and baking soda.
Bring to a boil, reduce heat to a low simmer.
Cover and let cook 45 minutes to 75 minutes, until beans are tender.
While the beans are cooking, heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.
Add the onions, celery, and salt.
Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
Reduce heat to medium, add the cumin, chili powder, oregano, and garlic powder, and cook for an additional 2 minutes, stirring constantly.
Once the beans are tender, add all but 1 cup of the beans, their cooking liquid, chicken broth, sugar, and tomatoes with chiles to the pot with the spices and veggies.
Mash the remaining cup of black beans, then add it to the pot.
Bring the mixture to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
Add the lime juice and adjust seasonings to your tastes.
Let simmer briefly, then serve.

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