May 2, 2008

Black Bean Soup by Guest Chef Nanette

This soup tastes great, and couldn't be easier to make!

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
1 (15 ounce) can black beans
1 (15 ounce) can refried black beans
1 (14 ounce) can chicken broth
2 cups cubed cooked ham
1/4 teaspoon cumin
1/2 teaspoon salt
ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup sour cream
Bunch cilantro
Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in the refried beans, whole beans, and chicken broth.
Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese, sour cream, salsa, and cilantro to serve.

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