Black Bean Soup
1 small onion, diced
½ green or red pepper, diced
½ celery stalk, diced
½ jalapeño pepper, diced
2 oz. ham or kielbasa, diced (optional)
1 clove garlic, minced
1 ½ to 2 cups chicken broth
1 can black beans
½ T cumin
½ t dried rosemary, oregano or thyme
¼ t cayenne
½ t flour
Salt & Pepper to taste
Sauté onions, peppers, celery, garlic and ham in a pot for 3-4 minutes. Add broth and beans and bring to a boil. Simmer for 10 minutes. Lower heat and mash the beans with a spatula or potato masher. Only mash about half of the beans or to your desired consistency. Add the spices and flour with a whisk; simmer over low heat for 5 more minutes. Salt and pepper to taste. Serve with finely chopped tomatoes and onions.
Diced (peeled) tomatoes, chopped carrots, spinach or eggplants add great color and flavor.