Recipe - Southwest Black Bean Soup

1 cup Onion; Chopped, 1 Large
4 Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
1 pound Black Beans; Dried
2 cup Ham; Smoked, Cooked, Cubed
6 cup Chicken Broth
2 tablespoon Red Chiles; Ground
2 tablespoon Cilantro; Fresh, Snipped
1 tablespoon Oregano Leaves; Dried
2 teaspoon Cumin; Ground
28 ounce Whole Tomatoes; Undrained
1 Chipotle Chile; *

QUICK CREME FRAICHE
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream

GARNISHES
Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
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Cook and stir onion and garlic in oil in 4quart 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 One half hours. Pour One fourth 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip