Paul's sacramento black bean soup

Yield: 8 servings

Measure Ingredient
1 cup Onion; Chopped, 1 Large
4 Clove Garlic; Finely Chopped
2 tablespoons Vegetable Oil
1 pounds Black Beans; Dried
2 cups Ham; Smoked, Cooked, Cubed
6 cups Chicken Broth
2 tablespoons New Mexico chile, ground.
½ teaspoon Celery seed
1 tablespoon Oregano Leaves; Dried
2 teaspoons Cumin; Ground
1 cup Celery, chopped
28 ounces Whole Tomatoes; Undrained
1 Chipotle Chile; *
⅓ cup Whipping Cream
⅔ cup Dairy Sour Cream
1 Red Bell Pepper; Chopped

Servings: 8

* Chipotle Chile should be one that has been canned in Adobo Sauce.

Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil for 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2½ hours.

Pour ¼ of the soup into food processor workbowl 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.

Posted by Lois Lang. Courtesy of Fred Peters.

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