Black Bean Soup

I've been making this black bean soup for the past 6-7 years, and it's always a go-to favorite when I'm craving soup (which is quite frequently, as my husband can attest!).  I originally got this recipe from here, but I double it, add more cumin, and don't add the carrots (because carrots are yucky).  So here's what I do...

Ingredients:

• 2 onions, chopped
• 2 bell peppers, chopped
• 6 cloves garlic, minced
• 4 15oz cans of black beans, drained and rinsed
• 1 32oz can chicken broth
• 2 cups cubed cooked ham
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese (optional as a garnish)
• 1 cup sour cream (optional as a garnish)

Sauté the onion, bell pepper, and garlic in a double boiler on medium heat, until tender, about 10 minutes.  Mix in 2 cans of black beans.  In a blender blend the other 2 cans of black beans with about 1 cup of the chicken broth, until smooth.  Mix the black bean puree and the rest of the chicken broth into the pot.  Add the ham and cumin.  Simmer about 20 minutes.  Garnish with cheddar cheese and/or sour cream, if desired.