Cold Bustin’ Black Bean-N-Ham Soup

This soup is incredibly tasty and nutritious. The country ham pieces infuse the soup, sealing in the flavors of the garlic, onions, celery, and spices. It makes an over-generous portion, which freezes well, and can be reheated later. Black Bean N Ham Soup can be served along side your favorite cornbread. The ham can be omitted for a vegetarian meal. This soup can also be served with cheddar cheese, sour cream, and corn chips for variation.
Finely chop the celery, carrots, garlic, pepper, and onion by hand or in a food processor. Pour 1/4 cup olive oil or vegetable oil into a large skillet. Add chopped veggies and saute over medium heat for 2-3 minutes. Set aside.
In a blender or food processor, puree HALF of the black beans with 2 cups of chicken broth. Transfer the puree to a large Dutch oven or soup pot. Add the remaining black beans and the rest of the chicken broth. Then add the canned diced tomatoes, tomato sauce, and Rotel tomatoes to the pot. Stir to blend well then add the oregano, cumin, chili powder and bay leaves to the pot. Add the chopped country ham and sauteed vegetables. Bring to a boil, reduce heat and simmer uncovered for 30-40 minutes. Stir frequently.
Add 1-2 cups COOKED white rice to the soup during the last 5 minutes of simmering time. More chicken broth or water can be added if you prefer more liquid. The salt in the country ham pieces provided adequate flavor, but salt can be added to suit your own preference. Enjoy!