Southwest Black Bean Soup

By brenda-2

Ingredients

• 2 Tbs vegetable oil
• 1 large onion, chopped (1 cup)
• 4 cloves garlic, finely chopped
• 1 pound dried black beans
• 2 cups cubed fully cooked smoked ham/turkey
• 6 cups chicken broth
• 2 tablspoons ground red chilies-adjust to taste
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 can, 28 oz, whole tomatoes, drained
• 1 canned chipotle chile in adobo sauce
• Creme fraiche, if desired
• Chopped red bell pepper, if desired

Details

Servings 8

Preparation

Step 1

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in remaining ingredients except creme fraiche and bell pepper. Brek up tomatoes. Heat to boiling; boil 2 minutes. Reduce heat, cover and simmer 2 1/4 hours or until beans are tender. Pour 1/4 of soup into food procesor or blender. Cover and process until smooth. Repeat with remaining soup. Heat soup in Dutch oven until warm. Serve with creme fraiche and pepper.

May leave 1/4-1/2 of soup unprocessed for added texture if desired.

Serve with nacho chips or warm tortillas.