Southwest Black Bean Soup

Title: SOUTHWEST BLACK BEAN SOUP

Categories: Soups, Meats, Vegetables, Mexican

Yield: 8 servings

1 c Onion; Chopped,

1 Large

4 ea Clove Garlic; Finely Chopped

2 T Vegetable Oil

1 lb Black Beans; Dried

2 c Ham; Smoked, Cooked, Cubed

6 c Chicken Broth

2 T Red Chiles; Ground

2 T Cilantro; Fresh, Snipped

1 T Oregano Leaves; Dried

2 t Cumin; Ground

28 oz Whole Tomatoes; Undrained

1 ea Chipotle Chile;

--QUICK CREME FRAICHE--

1/3 c Whipping Cream

2/3 c Dairy Sour Cream

--GARNISHES--

1 x Red Bell Pepper; Chopped

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

2 1/2 hours. Pour

1/4 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. --