Jamaican Black Bean Soup

• 1 (16-ounce) package dried black beans
• 4 cups water
• 1 tablespoon vegetable oil
• 3/4 cup finely chopped celery (about 2 stalks)
• 3/4 cup finely chopped onion
• 3/4 cup green bell pepper, chopped (about 1 small)
• 4 garlic cloves, minced
• 2 (14-ounce) cans low-salt beef broth
• 1 (12-ounce) package 96%-fat-free diced ham (such as Hormel)
• 1 (6-ounce) can tomato paste with basil, garlic, and oregano
• 2 teaspoons salt-free Jamaican jerk seasoning
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped green onions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours. Drain beans; return to pan. Add 4 cups water. Bring to a boil; cover, reduce heat to medium, and cook 30 minutes.
2. Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; cook 6 minutes or until tender.
3. Add celery mixture, broth, and next 5 ingredients to beans; cook 20 minutes over medium heat or until thoroughly heated. Let stand 30 minutes before serving. Spoon soup into individual bowls. Top each serving with sour cream and green onions.

black beans, water, vegetable oil, celery, onion, green bell pepper, garlic, lowsalt beef broth, ham, tomato paste with basil, salt, salt, chili powder, sour cream, green onions

Taken from www.myrecipes.com/recipe/jamaican-black-bean-soup (may not work)