Black Bean Soup

Serves 4 ( 1 c. soup with 1 T. ham, 1T. cheese and 1T. sour cream = 5 points+ )

• ¼ c. chopped red onion
• ½ c. water
• 1 tsp. ground cumin
• ¼ tsp. crushed red pepper flakes
• 1 ( 14 oz) can fat-free chicken broth
• 2 ( 15 oz) cans black beans, drained and rinsed
• 1 T. lime juice
• 2 oz. lean deli ham
• 4 T. reduced-fat cheddar, shredded
• 4 T. fat-free sour cream

Place first 5 ingredients in a large sauce pot. Add 1-½ cans of beans. Bring to a boil, reduce heat and simmer for 15 minutes. Place bean mixture in a blender, removing center piece of blender lid to let steam escape. Cover opening with a towel. Blend until smooth. Return soup to pot. Add remaining beans and heat through. Stir in lime juice.
Heat a small frying pan coated with nonstick spray. Cook ham until lightly browned. Top soup with ham, cheese and sour cream.