Paul's Sacramento Black Bean Soup

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 New Mexico chile, ground.

1/2 ts Celery seed

1 tb Oregano Leaves -- Dried

2 ts Cumin -- Ground

1 c Celery, chopped

28 oz Whole Tomatoes -- Undrained

1 Chipotle Chile --

1/3 c Whipping Cream

2/3 c Dairy Sour Cream

1 Red Bell Pepper -- Chopped

8Chipotle 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 2 1/2 hours. Pour

1/4 of the soup into food processor