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Southwest Black Bean Soup from the Recipes EU Collection

 


Southwest Black Bean Soup Recipe

...brought to you by Recipes EU





Southwest Black Bean Soup
1 cup Onion, Chopped, 1 Large
4 each Clove Garlic, Finely Chopped
2 tbsp Vegetable Oil
1 lb Black Beans, Dried
2 cup Ham, Smoked, Cooked, Cube
6 cup Chicken Broth
2 tbsp Red Chiles, Ground
2 tbsp Cilantro, Fresh, Snipped
1 tbsp Oregano Leaves, Dried
2 tsp Cumin, Ground
28 oz Whole Tomatoes, Undrained
1 each Chipotle Chile, *

QUICK CREME FRAICHE

1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream

GARNISHES

1 each 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 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.
 


This Southwest Black Bean Soup Recipe brought to you from the Recipes.eu.com recipe collection

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Southwest Black Bean Soup - a delicious recipe from Recipes.eu.com