BLACK BEAN SOUP
Morton's the Steakhouse Recipe
1 pound dried black beans
2 slices bacon, diced
1 small Spanish onion, diced
2 medium carrots, peeled and diced
1 small celery rib, diced
1 1/2 teaspoons minced garlic
8 cups chicken broth
2 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
3/4 teaspoon freshly ground white pepper, plus more to taste
4 tablespoons diced red onion or green pepper, for garnish
1/2 cup sour cream, for garnish
Rinse the beans and transfer to a bowl. Cover the beans with cold water and let soak for at least 8 hours or overnight. Drain and change the water two or three times during the soaking, if possible.
In a large stockpot, cook the bacon over medium low heat for about 5 minutes, or until the fat is rendered and the bacon is starting to crisp. Add the onion, carrots, celery, and garlic and cook, partially covered, for 8 to 10 minutes, or until the vegetables are tender. Drain the beans and add them to the pot. Add the chicken broth, chili powder, cumin, and pepper.