Heat the oil in a large pot over medium heat. Stir in the onions, bell pepper, carrot and garlic, and cook 5 minutes, until tender. Mix in 1 can rinsed black beans and chicken broth.
In a blender, purée remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt and pepper. Simmer 20 minutes.
Serving
Suggestions
Serve with corn bread.
Originally Submitted
4/1/2017
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