Heart And Soul Black Bean Soup

• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped, approx 1/4 cup
• 2 large garlic cloves, chopped
• 6 ounces smoked ham steaks, diced
• 2 (15 ounce) cans whole black beans, drained
• 2 (15 ounce) cans refried black beans
• 1 (14 3/4 ounce) can creamed corn
• 1/4 cup sun-dried tomato, chopped
• 1/2 - 1 teaspoon cayenne pepper
• 30 ounces chicken stock
• 8 tablespoons gouda cheese, grated fine
• 4 key limes, just a squeeze over soup before serving

1. In large pot, heat oil with medium heat and add shallots and garlic.
2. Saute until translucent, approx 2 minutes.
3. Add chopped ham and saute for another 2 minutes.
4. Add all beans. To drain black beans, place hand on top of opened can,
5. slowly turn over and let the juice flow out between your fingers. It's kind of fun :).
6. Mix well; the refried beans will need to be broken up.
7. Add creamed corn and chopped sun dried tomatoes.
8. Add cayenne pepper to taste.
9. Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
10. Serve in bowls topped with grated Gouda and a squeeze of lime juice.
11. I would suggest all the toppings too :).
12. Toppings: (Optional).
13. Avocado, cubed.
14. Cilantro, torn into small pieces.
15. Fat free sour cream.
16. Tortilla chips.
17. Big Spoon :).

extra virgin olive oil, shallot, garlic, ham, black beans, black beans, corn, tomato, cayenne pepper, chicken, gouda cheese, before serving

Taken from www.food.com/recipe/heart-and-soul-black-bean-soup-282993 (may not work)