Paul's sacramento black bean soup
Yield: 8 Servings
Ingredients:
- 1 c Onion; Chopped
- 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
Instructions:
Servings: 8 * Chipotle 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 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. Posted by Lois Lang. Courtesy of Fred Peters.
