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Print this Recipe    Black Bean 10

Southwest Black Bean Soup

1 large onion, chopped
4 cloves garlic, finely chopped
2 tbsp vegetable oil
1 lb black beans
2 c ham, cubed
6 c chicken broth
2 tbsp red chiles, ground
2 tbsp fresh cilantro, snipped
1 tbsp oregano
2 tsp cumin
28 oz can whole tomatoes, undrained
1 chipotle chile in adobo

1/3 c whipping cream
2/3 c dairy sour cream
chopped red bell pepper

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.

To make Quick Creme Fraich: Gradually stir whipping cream into sour
cream. Cover and refrigerate up to 48 hours.

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