Southwest black bean soup

Yield: 8 servings

Measure Ingredient
1 cup Onion; Chopped, 1 Large
4 eaches Clove Garlic; Finely Chopped
2 tablespoons Vegetable Oil
1 pounds Black Beans; Dried
2 cups Ham; Smoked, Cooked, Cubed
6 cups Chicken Broth
⅓ cup Whipping Cream
1 x Red Bell Pepper; Chopped
2 tablespoons Red Chiles; Ground
2 tablespoons Cilantro; Fresh, Snipped
1 tablespoon Oregano Leaves; Dried
2 teaspoons Cumin; Ground
28 ounces Whole Tomatoes; Undrained
1 each Chipotle Chile; *
⅔ cup Dairy Sour Cream



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

~------------------------------------------------------ ~----------------- 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 2½ hours. Pour ¼ of the soop 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.

Similar recipes