Cuban Black Bean Soup - cooking recipe

Ingredients

2 bay leaves
1 lb dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped green bell peppers (about 3 medium)
2 1/2 cups coarsely chopped onions
1/3 cup chopped shallot (about 2 small)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano
1 1/2 tablespoons sugar
2 teaspoons kosher salt
2 cups diced peeled avocados
2 tablespoons fresh lime juice
2 cups thinly sliced red onions
1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham (optional) or 1 1/2 cups bacon (optional)
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoons unsalted pumpkin seeds, toasted
1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
lime wedge (optional)

Preparation

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.
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.
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 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 jalapeno pepper.
Serve with lime wedges, if desired.