Ingredients
2
tablespoons olive or canola oil
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
2 2/3
cups dried black beans (1 lb), sorted and rinsed
1
cup finely chopped cooked ham
3
cups 50% less sodium beef broth
3
cups water
1/4
cup apple cider or apple juice
1 1/2
teaspoons ground cumin
1 1/2
teaspoons dried oregano leaves
1
medium green bell pepper, chopped (1 cup)
1
large tomato, chopped (1 cup)
Chopped hard-cooked eggs , if desired
Additional chopped onions, if desired
Preparation
In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Serve soup topped with eggs and onions.
