Instructions: Saute onion and garlic in oil in a 4 quart Dutch oven until onion is clear and tender. Stir in remaining ingredients. Bring to a boil. Boil for about 2 minutes, then reduce heat to a simmer. Cover and simmer until beans are tender, about 2-1/2 hours.

Pour 1/4 of the soup into a food processor/blender fitted with steel blades and process until chunky, not a smooth paste. Repeat with remaining soup.

Makes about 10, 1-1/2 cup servings.

A friend pointed out to me one day that if you remove the ham and substitute bouillon cubes for the chicken broth, that the resulting soup would be vegetarian. I felt that the loss of the ham would too greatly alter the taste, but I have come upon an alternative. I have not tried this but it might work. Goya markets packets of ham seasoning, similar to bouillon cubes only powder in a packet. It might be worth a try if you are intent on going meatless, but I have no idea how much to use. You are on your own.

BTW, Goya also markets the adobo powder used in this recipe, although it is the ingredient I would most likely pick to leave out and not alter the taste of the soup.

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