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Yield: 8 servings
| 1 | cups | Onion; Chopped, 1 Large |
| 4 | | Clove Garlic; Finely Chopped |
| 2 | tablespoon | Vegetable Oil |
| 1 | lb | Black Beans; Dried |
| 2 | cups | Ham; Smoked, Cooked, Cubed |
| 6 | cups | Chicken Broth |
| 2 | tablespoon | Red Chiles; Ground |
| 2 | tablespoon | Cilantro; Fresh, Snipped |
| 1 | tablespoon | Oregano Leaves; Dried |
| 2 | teaspoon | Cumin; Ground |
| 28 | oz | Whole Tomatoes; Undrained |
| 1 | | Chipotle Chile; * |
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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 2½ hours. Pour ¼ 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.
Your Southwest Black Bean Soup is ready. Good luck!
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