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1
The night before, wash the beans thoroughly in a colander and pick out the rocks and earth and the occasional malformed specimen.
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2
Place them in a bowl, with enough fresh, cold water to cover them by 3 inches, and set aside.
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3
The next day, drain the beans and put them in a large soup pot.
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4
Cover with cold water and turn the burner on low.
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5
As the beans heat, foam will rise to the surface; skim this off with a large cooking spoon, and repeat until all the foam is gone.
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6
Add the onion wedges, the garlic and the bay leaves.
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7
Simmer, stirring occasionally and adding water when the liquid gets low.
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8
When the beans are tender (this takes from one to three hours), remove the onion wedges and garlic.
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9
Now spoon out half of the beans, allow to cool, and puree in a food processor with the chicken broth.
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10
Return the mixture to the pot.
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11
Add salt to taste and simmer while you prepare the vegetables.
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12
Toast the cumin seeds in a non-oiled saute pan and grind them with a mortar and pestle or in an electric spice-grinder.
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13
Heat the oil in the same pan and cook the carrots, celery, and garlic until translucent.
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14
Add the cumin, thyme and chili flakes, and stir.
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15
Add the vegetables to the bean pot, deglaze the pan with a little dry Vermouth or water, and add this liquid to the beans also.
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16
Check the seasoning, simmer another 10 minutes, and your soup is ready.
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17
Serve the soup in heated bowls so that even the last bite will be warm.
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18
Top each serving with a teaspoon of Sour cream, chopped green onion and cilantro, and add a lime wedge on the side for squeezing into the soup.
