Puerto Rican Bean Soup - Michelle Dalton

1 c. chopped onion
½ c. green pepper
3-5 cloves of garlic, minced
½ c. cilantro
½-1 c. ham
olive oil
salt and pepper
¼ tsp. cumin
2 cans red or black beans (I use black)
1 can tomato sauce (small 6-8 oz ones)
water (or chicken broth)
1 potato, handful of squash, 1-2 carrots (optional , but recommended)

Saute onions, oil, pepper, garlic and ham. Add cilantro and garlic,
saute a little longer and then add tomato sauce, bean, 2 cans of water,
salt, pepper and cumin. You can then add veggies. Bring to a boil and
simmer for ½ hour until everything is hot and soft.