Heat Italian dressing in a large skillet over medium heat.

Add red and green peppers and onions to the skillet and cook for 5-6 minutes, or until vegetables are crisp-tender, stirring frequently.

Stir in diced tomatoes, minced garlic, ground cumin, and dried oregano; cook for 5 minutes, stirring occasionally.

Transfer the mixture to a slow cooker.

Add rinsed black beans, chicken broth, chopped ham steak, and bay leaves to the slow cooker; cover with the lid.

Cook on LOW setting for 10 hours or on HIGH setting for 5 hours.

Remove and discard the bay leaves.

Blend half of the soup in a blender until smooth.

Return the blended soup to the slow cooker and stir into the remaining soup.