Recipe for Southwest Black Bean Soup 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Onion, Chopped, 1 Large
2 tbl Vegetable Oil
2 cup Ham, Smoked, Cooked, Cubed
2 tbl Red Chiles, Ground
1 tbl Oregano Leaves, Dried
28 oz Whole Tomatoes, Undrained
4 x Clove Garlic, Finely Chopped
1 lb Black Beans, Dried
6 cup Chicken Broth
2 tbl Cilantro, Fresh, Snipped
2 tsp Cumin, Ground
1 x Chipotle Chile, *
----------------- QUICK CREME FRAICHE ----------------
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream
----------------- GARNISHES ----------------
Instructions:
Instructions: * 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 2 1/2 hours. Pour 1/4 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.

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