Makes About 9 Cups, Serving 6. Published January 1, 2005. Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking. Ingredients Beans 1 pound dried black beans (2 cups), rinsed and picked over 4 ounces ham steak , trimmed of rind 2 bay leaves 5 cups water 1/8 teaspoon baking soda 1 teaspoon table salt Soup 3 tablespoons olive oil 2 large onions , chopped fine (about 3 cups) 1 large carrot , chopped fine (about 1/2 cup) 3 ribs c...