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