Black Bean-Ham Soup with Zucchini, Kale, Red Peppers & Tortilla Chips

Directions

1. Rinse and finely dice the zucchini, then transfer it to a small bowl. Add the roasted red peppers chopped to the zucchini.
2. Chop the ham into small pieces and add it to the bowl with the zucchini and peppers.
3. Set a medium saucepan over medium-high heat to warm up.
4. As the pan heats, continue to dice the ham and add it to the bowl with the vegetables.
5. Once the pan is hot, drizzle in a little oil and swirl to coat the bottom. Stir in the vegetables, ham, and spices; cook and stir occasionally until the veggies begin to soften, about 2–3 minutes.
6. Drain and rinse the black beans.
7. Pour the broth into the pan with the vegetables and beans; bring to a boil, then reduce to a simmer and cook until the veggies and beans are tender, about 3–4 minutes.
8. Add the kale in handfuls, letting each batch wilt before adding more; continue cooking and stirring occasionally until the kale is tender, 2–3 minutes more. Remove from heat and taste.
9. Ladle the soup into bowls and crumble the tortilla chips on top before serving.