MAKING

1. Place beans, ham, bay, water, and baking soda in large pot with tight-fitting lid. Bring to a boil over med-high heat.

2. Stir in salt, reduce heat to low, then cover and simmer until beans are tender (about 1½ hours). Do not drain beans, discard the bay leaves and remove ham steak, cutting it into smallish bite sized pieces.

3. Heat oil in a large Dutch oven over med-high heat; add onion, carrot, celery, and salt and cook, stirring occasionally until vegetables are soft.

4. Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, for about 3 minutes.

5. Stir in beans (with 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 for about ½ hour.

6. Ladle 3 cups of beans and liquid into a blender; process until smooth then return to the pot.

7. Whisk together cornstarch and water until combined, then gradually stir about half of this mixture into soup. Bring to boil over medium-high heat, stirring occasionally, to fully thicken. Add more cornstarch mixture if you wish the soup to be thicker.

8.Just before serving add the cut up ham.

SERVING

9.Serve and enjoy!