Black Bean Soup

We love this black bean soup from Martha - a little spicy - but oh so delicious

Ingredients

Makes 8 cups

• 2 tablespoons canola oil
• 1 slice ham, 1/2 inch thick
• 1 medium red onion (5 ounces), diced
• 1 jalapeno chile, seeded if less heat is desired, and finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 cans black beans (15 ounces each), drained and rinsed
• Salt and pepper, to taste
• 1/2 cup lightly packed cilantro leaves, for garnish
• Lime wedges (optional), for serving
• Plain yogurt (optional), for garnish

Directions

1. In a large pot over medium-high heat, add 1 tablespoon oil and cook ham until brown, 2 to 3 minutes per side. Remove, and let cool. When cool, cut into 1/2-inch cubes; set aside.
2. Reduce heat to medium, and add 1 tablespoon oil. Stir in onion and cook until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook until fragrant, and garlic is tender, 1 to 2 minutes.
3. Add beans and enough water to cover (about 4 cups). Bring to a boil. Reduce to a simmer. Season with salt and pepper, and cook for 10 minutes.
4. Using an immersion blender, or working in batches in a standing blender, puree until thick and smooth. If necessary, add water to achieve desired consistency. Stir in ham. Serve garnished with yogurt, cilantro and lime wedges.