Black Bean Soup

2 Tbsp olive oil
1 medium sweet onion, diced
2 celery ribs, diced (including the leaves)
1 regular carrot (not baby), peeled and diced small
1 garlic clove, grated or minced
2 cans (14 oz size) chicken or vegetable broth
1 smoked turkey leg or wing
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)

I like my soup a little spicy — so I add 1/4-1/2 teaspoon crushed red pepper
You can also serve with some hot sauce so that each person can flavor based on their personal spiciness level. My favorite hot sauce is Franks.

Put a Dutch oven over medium heat on stovetop.
Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.
Add garlic and cook 1 more minute.
Add broth and bring soup just up to a slow boil.
Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.
Add black beans, stir to combine, and simmer on very low heat for 10 minutes.
To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender.  Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.