Southwest Black Bean Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Onion, Chopped, 1 Large
4 each: Clove Garlic, Finely Chopped
2 tbsp: Vegetable Oil,
1 lbs: Black Beans, Dried
2 cup: Ham, Smoked, Cooked, Cubed
6 cup: Chicken Broth,
2 tbsp: Red Chiles, Ground
2 tbsp: Cilantro, Fresh, Snipped
1 tbsp: Oregano Leaves, Dried
2 tsp: Cumin, Ground
28 ounce: Whole Tomatoes, Undrained
1 each: Chipotle Chile, *
QUICK CREME FRAICHE
1/3 cup: Whipping Cream,
2/3 cup: Dairy Sour Cream,
GARNISHES
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 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.
Source from luhu.jp
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp