Prep: 4 minutes; Cook: 10 minutes. For a shortcut, you can use frozen chopped onion and chopped pepper instead of fresh.
Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; sauté 3 minutes or until vegetables are crisp-tender.
Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 minutes or until soup is slightly thickened.
Ladle soup into individual bowls; dollop each serving evenly with sour cream, and sprinkle with cilantro.
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