A black bean and ham soup, full of flavor, that comes together quickly.
- 2 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 jalapeno, seeds removed and minced (optional)
- 3 garlic cloves, minced
- 2 (15.0 ounce can) black beans, divided
- 1 (14.0 ounce can) chicken broth
- 2 cups cooked ham, cubed
- 1/2 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cheddar cheese, shredded, for serving
- 1 cup sour cream, for serving
- 1 cup salsa, for serving
- Heat the oil in a large soup pot or Dutch oven. Add in the onion, bell peppers and jalepeno (if using) and saute until softened, about 5 minutes. Stir in the garlic and cook an additional minute. Add in one can of beans and the chicken broth.
- Put the remaining can of beans in a food processor or blender and puree until smooth. Alternately, put the beans in a bowl and mash with a potato masher until smooth. Add pureed beans to the soup. Bring to a boil, then reduce heat to low.
- Add in the ham, cumin, chili powder, salt and pepper. Simmer for 20 minutes. Serve with cheese, sour cream and salsa.
- adapted from Kitchen Concoctions , who adapted it from Food on the Table