Southwestern-style ham and black bean soup with red bell pepper, onion, garlic and cumin.

Ham and Black Bean Soup

2 tablespoons vegetable or olive oil

1 medium-size red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced

2 tablespoons all-purpose flour
1 teaspoon ground cumin

2 cups ham or chicken broth
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cooked ham

Salt and freshly ground pepper to taste

1. In a Dutch oven, saute onions, bell pepper and garlic in oil over medium-high heat until softened, about 4 to 5 minutes. Add flour and cumin and cook for 1 minute, stirring constantly.
2. Add the broth, beans and ham. Bring to a boil and simmer for 5 minutes. Season to taste with salt and pepper and serve.

Makes 6 1/2 cups.