This is one of those soups that’s best if it simmers all day. Using canned beans will shorten the cooking time, but the flavor and texture is not as good. Feel free to substitute ham for the chicken. Spice it up with some andouille sausage or chipotle. Get creative! That’s the beauty of soup!

1 cup dry turtle (black) beans
3 cups good stock (plus more as needed)
2 carrots, peeled and sliced
2 ribs celery, sliced
1/2 large onion, coarsely chopped
1 – 2 cups cooked chicken, chopped (a good use for left-over rotisserie chicken or the bird from your stock pot)
1/4 teaspoon each cumin, dried sage, chili powder
1 teaspoon dried oregano
1 bay leaf

Salt and black pepper to taste
Grated asiago cheese and chopped fresh cilantro

Rinse dry beans well. Put in soup pot with 3 c. stock. Bring to a boil, then cover, reduce heat to low and cook, stirring occasionally, for 90 min. Beans should be tender and almost done. Skim foam from the surface and discard. Add chicken, veggies, herbs (except cilantro) and spices. Add about 2 more cups of stock OR water. Bring to a boil, cover and reduce heat to low. Cook at least 30 – 45 min., stirring occasionally. Soup is ready to serve, but the flavor gets richer if soup is allowed to cool and then is reheated for serving. Add salt and pepper, if desired. Ladle into bowls and top with grated cheese and cilantro. Enjoy with jalapeno cornbread, cheesy biscuits or tortilla chips.
Makes about 4 generous servings.