Recipe 4 All: Southwest Black Bean Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Southwest Black Bean Soup Recipe

Southwest Black Bean Soup

Yield: 8 servings
1cups Onion; Chopped, 1 Large
4  Clove Garlic; Finely Chopped
2tablespoon Vegetable Oil
1lb Black Beans; Dried
2cups Ham; Smoked, Cooked, Cubed
6cups Chicken Broth
2tablespoon Red Chiles; Ground
2tablespoon Cilantro; Fresh, Snipped
1tablespoon Oregano Leaves; Dried
2teaspoon Cumin; Ground
28oz Whole Tomatoes; Undrained
1  Chipotle Chile; *
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

1 x Red Bell Pepper; Chopped

* 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 2½ hours. Pour ¼ 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.

Your Southwest Black Bean Soup is ready. Good luck!

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