Cuban Black Bean and Ham Soup

2		(15-ounce) cans black beans, undrained
1/2 lb		lean or low-fat cubed ham
1/2 Tbs		olive oil
3/4 cup		diced onions
1/2 cup		diced red bell peppers
1 Tbs		minced garlic
1/4 tsp		ground cumin
1 1/2 Tbs		chopped fresh cilantro
1/8 tsp		dried thyme
1/2		(10-ounce) can Rotel tomatoes (or other chopped tomatoes with chilies)
1/2		(6-ounce) can tomato paste
3		(14-1/2-oz) cans fat-free chicken stock
		salt and black pepper to taste
		low-fat or fat-free sour cream
		cilantro for garnish

1	In a 5-quart stockpot, heat oil over medium-high heat. Add onions, red bell peppers and garlic. Saute vegetables for 3 minutes.
2	Stir in ham and cook 2-3 minutes or until slightly brown around the edges.
3	Season with cumin, cilantro and thyme. Saute for 1 minute to allow spices to toast.
4	Blend in chopped tomatoes and tomato paste. Add chicken stock and black beans. Bring to a rolling boil, reduce to simmer and cook for 40 minutes.
5	Season to taste with salt and pepper. If a thicker, smoother soup is desired, puree half of the soup in a blender or with a hand mixer.
6	Serve hot with a dollop of low-fat or fat-free sour cream and a sprig of cilantro.

Servings: 4