• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Paul's Sacramento Black Bean Soup

  • Recipe Submitted by on

Category: Soups, Beans

 Ingredients List

  • 1 c Onion; Chopped
  • 4 Cloves 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

 Directions

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.

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