Spicy Ham and Bean Soup

• 2 tablespoons vegetable oil
• 1 cup chopped onion (1 large)
• 1 cup sliced carrot (2 medium)
• 12 cup sliced celery (1 stalk)
• 12 cup chopped red bell peppers (1 small) or 12 cup green bell pepper (1 small)
• 6 garlic cloves, minced
• 4 cups beef broth
• 2 cups water
• 2 cups cubed cooked ham (10 oz.)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme, crushed
• 18-14 teaspoon cayenne pepper
• 18 teaspoon ground black pepper
• 12 cup dry white wine
• sour cream
• fresh cilantro leaves

1. In a 4- to 6-quart Dutch oven, heat oil over med-high heat.
2. Add in onion, carrot, celery, bell pepper, and garlic; cook about 5 minutes or until onion is tender.
3. Stir in broth, water, ham, black beans, kidney beans, cumin, thyme, cayenne, and black pepper.
4. Stir in wine; bring to a boil; decrease heat; cover and simmer for 25-30 minutes or until carrot is tender.
5. Serve with a dollop of sour cream and garnish with cilantro.

vegetable oil, onion, carrot, celery, red bell peppers, garlic, beef broth, water, ham, black beans, red kidney beans, ground cumin, thyme, cayenne pepper, ground black pepper, white wine, sour cream, cilantro

Taken from www.food.com/recipe/spicy-ham-and-bean-soup-477748 (may not work)