Yield
2 servings (serving size: 1 1/4 cups)

Prep: 4 minutes; Cook: 10 minutes. For a shortcut, you can use frozen chopped onion and chopped pepper instead of fresh.

How to Make It

Step 1

Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; sauté 3 minutes or until vegetables are crisp-tender.

Step 2

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.

Step 3

Ladle soup into individual bowls; dollop each serving evenly with sour cream, and sprinkle with cilantro.

Cooking Light Superfast Suppers

You May Like

Ratings & Reviews