Black Bean Soup - cooking recipe

Ingredients

2 c. dried black beans, washed, soaked overnight and drained
1 c. diced ham
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 jalapeno peppers, seeded and chopped
2 (14 1/2 oz.) cans chicken broth
10 c. water
2 tsp. cumin
1 tsp. salt
2 Tbsp. snipped fresh cilantro
1 tsp. oregano
1 tsp. chili powder
1 tsp. cayenne pepper
1 (8 oz.) carton sour cream (low-fat)

Preparation

In a large, heavy soup pot, place all ingredients except sour cream. Bring to a boil. Turn heat down and simmer for about 3 hours or until beans are tender.
Add more water as needed and stir occasionally.
Make sure there is enough water in pot to make soup consistency and not too thick.
Place a few cups at a time in a food processor (using the steel blade) or the blender and puree it until it is smooth.
Add sour cream and reheat soup. Serve in individual bowls.