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Southwest black bean soup

Yield: 8 servings

Ingredients:

• 1 c Onion Chopped
• 1 Large 2 tb Red Chiles Ground
• 4 Clove Garlic Finely Chopped 2 tb Cilantro Fresh Snipped
• 2 tb Vegetable Oil 1 tb Oregano Leaves Dried
• 1 lb Black Beans Dried 2 ts Cumin Ground
• 2 c Ham

Instructions:

Smoked Cooked Cubed 28 oz Whole Tomatoes Undrained 6 c Chicken Broth 1 Chipotle Chile * ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream ---------------------------------GARNISHES--------------------------------- 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 until beans are tender about 2 1/2 hours. Pour 1/4 of the soup into food processor work bowl 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.

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