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Southwest Black Bean Soup Recipe
Serves: 8
Keywords: Soups, Mexican, vegetarian, recipe, recipes, Southwest Black Bean Soup Recipe
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
Red Chiles, Ground
2
tb
Cilantro, Fresh, Snipped
1
tb
Oregano Leaves, Dried
2
ts
Cumin, Ground
28
oz.
Whole Tomatoes, Undrained
1
Chipotle Chile *
1/3
c
Whipping Cream
2/3
c
Dairy Sour Cream
Red Bell Pepper, Chopped
Directions
- * 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.