Title: Southwest Black Bean Soup
Categories: Soup Vegetable Mexican Bean
Yield: 8 Servings
| 1 | c | Onion, Chopped, 1 Large |
| 4 | | Clove Garlic, Finely Chopped |
| 2 | tb | Vegetable Oil |
| 1 | lb | Black Beans, Dried |
| 2 | c | Ham, Smoked, Cooked, Cubed |
| 6 | c | Chicken Broth |
| 2 | tb | Red Chiles, Ground |
| 2 | tb | Cilantro, Fresh, Snipped |
| 1 | tb | Oregano Leaves, Dried |
| 2 | ts | Cumin, Ground |
| 28 | oz | Whole Tomatoes, Undrained |
| 1 | | Chipotle Chile * |
| QUICK CREME FRAICHE |
| 1/3 | c | Whipping Cream |
| 2/3 | c | Dairy Sour Cream |
| GARNISHES |
| | | Red Bell Pepper, Chopped |
* Chipotle Chile should be one that has been canned in Adobo Sauce.
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Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food
processor work bowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir
whipping cream into sour cream. Cover and refrigerate up to 48 hours.