Cumin Black Bean Ham Soup

Directions

Heat 2 tablespoons olive oil.

Sauté ½ cup each finely diced onion and red pepper, cover and cook until tender.

Add 2 cloves minced garlic and 1 teaspoon ground cumin and sauté a few seconds.

Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth.

Bring to a simmer and cook for 10 minutes to bring flavors together.

If too thick, thin with water, then adjust seasoning.

Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish.