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1
This soup is preferably made at least one day in advance.
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2
Slice off and reserve the rind of the bacon.
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3
Cut the bacon into quarter-inch cubes.
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4
There should be about one and one-half cups.
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5
Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat.
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6
When ready, the bacon cubes should be well-browned and crisp.
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7
Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano.
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8
Stir to blend and cover the kettle or casserole closely.
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9
Cook about five minutes over moderately low heat.
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10
Do not allow the mixture to burn.
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11
Add the tomato paste and stir briefly.
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12
Add the chicken broth and bring to the boil.
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13
Rinse and drain the beans and add them to the soup.
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14
Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top.
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15
The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
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16
Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin.
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17
Remove and discard the bacon rind and bay leaf.
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18
Ladle the soup into individual soup bowls.
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19
Serve the salsa and sour cream on the side, to be added at will.
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20
This soup is best served with jalapeno corn-bread muffins as an accompaniment.
