Southwest Black Bean Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Onion; chopped - 1 large
4		Garlic - finely chopped
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Black beans - dried
2 cups	474ml	Ham; smoked - cooked, cubed
6 cups	1422ml	Chicken broth
2 tablespoons	30ml	Red chiles - ground
2 tablespoons	30ml	Cilantro; fresh - snipped
1 tablespoon	15ml	Oregano leaves - dried
2 teaspoons	10ml	Cumin - ground
28 oz	795g	Whole tomatoes - undrained
1		Chipotle chile - *
		Quick Creme Fraiche
1/3 cup	78ml	Whipping cream
2/3 cup	157ml	Dairy sour cream
		Garnishes
		Red bell pepper - chopped

Recipe Instructions

* 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 2 1/2 hours.

Pour 1/4 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.

Source:
Cocina de la Familia : Miami, Florida; Mexico City, Mexico

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