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Southwest Black Bean Soup

Recipe

Title:

Southwest Black Bean Soup

Categories:

Soups/stews, Vegetables, Mexican, Beans

Yield:

8 servings

Ingredients

• 1 c Onion, Chopped, 1 Large
• 2 tb Red Chiles, Ground
• 4
• Clove Garlic, Finely Chopped
• 2 tb Cilantro, Fresh, Snipped
• 2 tb Vegetable Oil
• 1 tb Oregano Leaves, Dried
• 1 lb Black Beans, Dried
• 2 ts Cumin, Ground
• 2 c Ham, Smoked, Cooked, Cubed
• 28 oz Whole Tomatoes, Undrained
• 6 c Chicken Broth
• 1
• Chipotle Chile *

Ingredients

• QUICK CREME FRAICHE

• 1/3 c Whipping Cream
• 2/3 c Dairy Sour Cream

Ingredients

• GARNISHES

• Red Bell Pepper, Chopped

Directions

1. * Chipotle Chile should be one that has been canned in Adobo Sauce.
2. ~--- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender.
3. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling.
4. Boil 2 minutes; reduce heat.
5. Cover and simmer until beans are tender, about 2 1/2 hours.
6. Pour 1/4 of the soup into food processor work bowl fitted with steel blade or into blender container, cover and process until smooth.
7. Repeat with remaining soup.
8. Serve with Quick Creme Fraiche and Bell Pepper.
9. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream.
10. Cover and refrigerate up to 48 hours.

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