Title: Black bean soup with ham
 Categories: None
      Yield: 8 Servings
 
      1 tb Olive oil
    1/2 c  Chopped reduced-sodium lean
           -ham
      1 md Yellow onion; chopped (about
           -1 cup)
    1/2 c  Chopped green bell pepper
      3    Cloves garlic; minced
    1/4 ts Black pepper
      4 c  Reduced-sodium chicken broth
      2    Bay leaves
    1/2 ts Dried oregano
      2 cn (16 ounces each) black
           -beans; drained and rinsed
      2 tb Chopped fresh parsley
      1 tb Dry sherry or reduced-sodium
           -chicken broth
 
  Preparation Time: 15 minutes, Cooking Time: 25 Minutes
  
  Per serving: Calories 209 (16% from fat), Carbohydrates 30g, Protein
  15g, Sodium 140mg Fat 4g, Cholesterol 6mg
  
  1. In a large saucepan, heat oil over medium-high heat until hot but
  not smoking. Add ham; cook, stirring frequently, until browned, about
  3 minutes.
  
  2. Add onion and bell pepper to pan; cook, stirring, until tender,
  about 5 minutes. Add garlic and black pepper; cook, stirring, for 1
  minutes.
  
  3. Add broth, bay leaves, and oregano to pan; bring ham mixture to a
  boil. Reduce heat to medium-low. Stir in beans and simmer until
  mixture thickens slightly, about 15 minutes. Stir in parsley and
  sherry. Remove bay leaves. Ladle soup into individual bowls. Serve
  immediately.
  
  Variation: substitute one can of white beans for one can of black
  beans.
  
  Remember: use a slotted spoon to remove and discard the bay leaves
  from the soup. Bay leaves are used exclusively for flavor - they
  should not be eaten.