Description
A warm and comforting soup packed with flavors and nutrition.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 jalapeno (diced)
- 2–3 garlic cloves (minced)
- 10 oz cooked (diced ham)
- 2 (15 oz each) cans black beans (drained and rinsed, divided)
- 2 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Desired toppings: shredded Monterey Jack cheese, cilantro, pico de Gallo, avocado, sour cream, etc.
Instructions
- Heat the oil in a large soup pot or Dutch oven.
- Once hot, add the onion, bell peppers, and jalapeño. Cook, stirring, until softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.
- Add the ham and cook, stirring so that the vegetables don’t burn, until the ham is heated through and starting to brown, another 2 minutes.
- Stir in one can of the beans.
- Place the remaining can of beans along with the chicken broth in a blender and puree until smooth. Add to the soup pot.
- Season the soup with the cumin, chili powder, salt, and pepper.
- Bring the soup to a boil, then reduce to a simmer. Simmer for 20 minutes.
- Serve topped with your desired toppings.
Notes
- This soup can be made ahead of time and reheated for a quick meal.
- Feel free to customize the toppings based on your preference.
- Adding some fresh lime juice just before serving can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 40mg