Black Bean Soup

from Half Assed Kitchen

1 medium onion, minced

1 celery stalk, chopped (optional)

Olive or canola oil

2 cans black beans (with liquid)

32 ounces chicken or veggie broth

1 14-ounce can diced or crushed tomatoes

1-2 cups ham, cubed

1 Tablespoon cumin

1 Tablespoon thyme

1-2 Tablespoons balsalmic vinegar (adds a lot, don't skip)

Salt and pepper to taste

Sour cream

Sauté onion (and celery if you use it) in olive oil over medium heat. Add black beans, broth, tomatoes, ham, cumin, thyme, balsalmic vinegar, salt and pepper.

Let simmer, covered but vented, for at least an hour. Preferably two.

Spoon into bowls and top with sour cream.