This recipe is adapted from Martha Stewart.  I like the simplicity of it.  As with all soups though, its good the first day but superb the second and third day.

Olive oil for sautéing
1 slice of thick cut ham
1 onion, yellow or red, diced
1 jalapeno or serrano chile, diced
4~6 cloves garlic, minced
1/2t cumin
1/2t dried oregano, Mexican if you have it
3 15oz cans of black beans, drained and rinsed

Garnish
cilantro, chopped
sour cream
shredded cheese
diced onion

Heat oil in dutch oven over medium heat until hot.  Add onion and cook until soft and translucent.  Add chile, garlic, cumin and oregano and cook 2 minutes.  Add black beans and 4 cups of water.  Increase heat to bring to a boil then reduce heat to a simmer and cook for 10 minutes.  While the soup simmers, heat a frying pan over medium heat and brown ham slice on both sides.  Remove ham from heat and cut into cubes.  Once the soup has finished simmering, using a blender or a stick blender, puree the soup until smooth.  Season with salt and pepper, add ham, dish up and garnish.  I typically stir the cilantro into the left overs before it goes into the fridge.