• 2 Tbsp. Olive Oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 jalapeno, seeds removed and minced (I used jarred jalapeno slices cut up, those work just as well)
  • 3 cloves garlic, minced
  • 1 carton (32 oz.) reduced sodium chicken broth
  • 1 can black beans, drained, and smashed
  • 1 can kidney beans, drained and rinsed
  • 1/2 can diced tomatoes with green chilies
  • 2 C. cooked ham, diced
  • 1/2 tsp. cumin
  • 1/4 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • cheddar cheese (for topping, optional)
  • sour cream (for topping, optional)

Do you have leftover ham from Easter?! I do! This soup is super tasty and has a little kick to it. If you don’t like a lot of spice, you can tone it down a by using as much or as little jalapeno as you would like. It was nice and light to have the day after Easter since most of us overindulged this past weekend!

Directions:

Heat the oil in a large soup pot. Add in the onion, bell peppers, garlic, and jalepeno (if using) and saute until softened, about 5 minutes. Add in the kidney beans and the chicken broth. Next, put the black beans in a bowl and mash with a potato masher until semi smooth. Add  beans to the soup along with the ham, cumin, chili powder, salt and pepper. Simmer for 1 hour 30 minutes. Serve with cheese, sour cream.