Black Bean Soup

If you prefer to make a vegetarian version of this soup, you can
leave out the ham.

Prep time: 10 minutes.
Total time: 35 minutes

1 slice (8 ounces) cooked ham, 1/2 inch thick
1 tablespoon vegetable oil
1 small red onion, finely chopped
1 jalapeño chile, finely chopped (seeds removed for less heat, if
desired), plus more for garnish (optional)
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 (15-ounce) cans black beans, drained and rinsed
1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish
(optional)
1 lime, quartered (optional)

In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to
3 minutes per side. Transfer to a cutting board; set aside.
Reduce heat to medium. Heat oil. Add onion and cook, stirring often,
until lightly browned, 2 to 3 minutes. Add jalapeño, garlic, cumin
and oregano; cook, stirring, until fragrant and garlic is tender, 1
to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
Remove from heat; stir in cilantro leaves. Using an immersion blender
or regular blender (work in batches so as not to fill regular blender
more than halfway), purée soup until smooth. Add more water to thin
soup, if desired.
Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over
soup. Garnish with jalapeño, cilantro sprigs and lime wedges, as
desired.

Makes 4 servings, each 332 calories, 10.9 grams fat, 22.7 grams
protein, 35.9 grams carbohydrates, 9.5 grams fiber.



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