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
Heat olive oil in a large saucepan over medium-high heat.
Add diced ham, and cook 2 minutes or until lightly browned.
Add onion and zucchini; cover and cook 4 minutes, stirring occasionally. Stir in minced garlic and chipotle chili powder; cook 30 seconds.
Add chicken broth, 1/2 cup black beans, and salt.
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.