Recipe for Pauls Sacramento Black Bean Soup 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Onion, Chopped
4 x Cloves Garlic, Finely Chopped
2 tbl Vegetable Oil
1 lb Black Beans, Dried
2 cup Ham, Smoked, Cooked, Cubed
6 cup Chicken Broth
2 tbl New Mexico chile, ground.
1/2 tsp Celery seed
1 tbl Oregano Leaves, Dried
2 tsp Cumin, Ground
1 cup Celery, chopped
28 oz Whole Tomatoes, Undrained
1 x Chipotle Chile, *
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream
Instructions:
Instructions: 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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