2 15 oz cans Bush's Black Beans
2 cups lean ground beef or chopped ham (optional)
2 large Vidalia or Sweet Spanish onions, chopped
1 green pepper, seeded and chopped
6-10 cloves garlic, minced (depending on clove size)
1 celery stalk, thinly sliced
1 large or 5 baby carrots, chopped
2 1/2 tsp. ground cumin
1 tsp. Goya canned chipotle peppers
1 cup water or beef stock
pinch of cayenne pepper
1 tsp. low sodium beef soup base or 1 bouillon cube (optional)

In a large saucepan or Dutch oven, heat oil over medium heat; brown onions, meat (optional - this is a wonderful soup either with or without the meat).

Add celery, carrots, green pepper and lastly, garlic.

Time saving tip: The vegetables may be chopped in a food processor or blender to save time. If using a blender, fill the blender half way with cold water, add quartered vegetables and pulse until coarsely chopped. Drain.

Combine all ingredients in the pan and simmer for 30 minutes.

Remove 1 or 2 cups of the beans and blend until smooth in a blender (or use a hand blender right in the pot).

Taste and adjust seasonings, adding salt, pepper, or garlic powder, to your taste.

Submitted by: CM