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FOR THE BEANS: Place beans, ham, bay leaves, water and baking soda in a large saucepan with a tight fitting lid. bring to a boil over med-high heat; using a large spoon, skim scum as it rises to the surface. stir in salt, reduce heat to low, cover and simmer briskly until beans are tender 1.25-1.5 hours (if needed add 1 addl cup of water, simmer until beans are tender). Discard bay. remove ham steak, cut into 1/4 inch cubes, and set aside.
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FOR THE SOUP: Heat oil in 8 quart dutch oven over med-high heat until shimmering but not smoking; add onions, carrot, celery, salt and cook, stirring occasionally, until veggies are soft and lightly browned, 12-15 minutes. Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid and chicken broth. Increase heat to med-high and bring to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, for about 30 min.
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TO FINISH SOUP: Laded 1.5-2 cups of liquid into food processor or blender, process until smooth, return to pot. stir together and water in small bowl until combined, then gradually stir about half of the cornstarch mix into soup; bring to a boil over med-high heat, stirring occasionally to fully thicken. If soup is still thnner than desired once boiling, stir in remaining cornstarch mixture, stir & bring to boiling. Off heat stir in lime juice and reserved ham; ladle soup into bowls. Soup can be made 3 days in advance and freezes nicely.
