Smoky Black-Bean Soup

• 2 teaspoons olive oil
• 1 (4-ounce) piece baked ham, diced
• 1 medium onion, diced
• 1 medium zucchini, diced
• 1 teaspoon minced garlic
• 1/4 to 1/2 teaspoon chipotle chili powder
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 (15-ounce) cans black beans, rinsed, drained, and divided
• 1/4 teaspoon kosher salt
• 1/2 cup water
• 2 tablespoons low-fat sour cream (optional)
• 2 teaspoons chopped fresh cilantro (optional)

1. Heat olive oil in a large saucepan over medium-high heat. Add diced ham, and cook 2 minutes or until lightly browned. Add onion and zucchini; cover and cook 4 minutes, stirring occasionally. Stir in minced garlic and chipotle chili powder; cook 30 seconds. Add chicken broth, 1/2 cup black beans, and salt.
2. Puree remaining beans with 1/2 cup water in a blender until smooth; stir into soup, and bring to a boil. Reduce heat, and simmer 2 minutes. Divide soup evenly among 4 bowls. Garnish with sour cream and cilantro, if desired.

olive oil, ham, onion, zucchini, garlic, chipotle chili powder, chicken broth, black beans, kosher salt, water, lowfat sour cream, fresh cilantro

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