Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red pepper, cover and cook until tender. Add 2 cloves minced garlic and 1 teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer and cook for 10 minutes to bring flavors together.
If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish.
Recipe Courtesy of �Michelle Urvater