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PAUL'S SACRAMENTO BLACK BEAN SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans
Amount Measure Ingredient -- Preparation Method
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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
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.
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