Smoky Black-Bean Soup

Ingredients

• 30 ounce black beans divided rinsed drained canned
• 0.3 teaspoon chipotle chili powder 
• 14 ounce fat-skimmed beef broth fat-free canned
• 1 teaspoon garlic minced
• 4 ounce ham diced
• 0.3 teaspoon kosher salt 
• 2 teaspoons olive oil 
• 1 medium onion diced
• 0.5 cup water 
• 1 medium zucchini diced

Equipment

• bowl
• sauce pan
• blender

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add diced ham, and cook 2 minutes or until lightly browned.
3. Add onion and zucchini; cover and cook 4 minutes, stirring occasionally. Stir in minced garlic and chipotle chili powder; cook 30 seconds.
4. Add chicken broth, 1/2 cup black beans, and salt.
5. Puree remaining beans with 1/2 cup water in a blender until smooth; stir into soup, and bring to a boil. Reduce heat, and simmer 2 minutes. Divide soup evenly among 4 bowls.
6. Garnish with sour cream and cilantro, if desired.