NY Black Bean Soup

Total Yield: About 50 servings

Serving Utensil: 8 oz. ladle

• 2 quarts Dried Black Beans
• 2 gallons Water
• 1 Bay Leaf
• 10 lbs. Salsa
• 1.5 quarts NY Corn, blanched (or canned corn, drained)
• 2 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 Tablespoon plus 2 teaspoons Granulated Garlic, divided
• 2 teaspoons Granulated Onion
• ¼ cup Chicken Base
• Shredded Cheddar Cheese, for topping
• Tortilla Chips, crushed, for topping
• Plain Greek Yogurt, for topping

• Soak beans in water with bay leaf and 1 Tablespoons granulated garlic overnight.
• In morning, bake beans for 1 ½ hours, or steam/boil for about 45 minutes to reconstitute. Cook until just tender.
• Add remaining ingredients to the beans and water. Do not drain. Stir occasionally to prevent sticking. While stirring, mash some beans against the side of the pot to give it a thicker texture.
• To serve, ladle soup into a cup. Offer shredded cheddar, tortilla chips, and Greek yogurt for topping.