Paul's Sacramento Black Bean Soup

3 hours Prep: 30 minutes Cook: 2 .5 hours

206 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	onion	chopped
4	cloves	garlic	finely chopped
2	tablespoons	vegetable oil
1	pound	black beans, dried
2	cups	ham	smoked, cooked, cubed
6	cups	chicken broth
2	tablespoons	new mexico chile	ground
1/2	teaspoon	celery seeds
1	tablespoon	oregano leaves	dried
2	teaspoons	cumin	ground
1	cup	celery	chopped
28	ounces	tomatoes	undrained
1	x	chipotle chili	canned in adobo sauce
1/3	cup	heavy whipping cream
2/3	cup	sour cream	dairy
1	each	sweet red bell pepper	chopped

Directions

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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Nutrition Facts

Serving Size 342g

Amount per Serving

Calories 206 59% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 289mg	12%
Total Carbohydrate 16.0g	5%
Dietary Fiber 2.0g	8%
Sugars 7.0g
Protein 7.0g	14%

Vitamin A	29%		Vitamin C	55%
Calcium	7%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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$25,000 Chili

I tweeked this recipe a bit. If you use chorizo instead of the pork, cook the meat in olive oil, drain the meat, add some sliced serrano peppers, use habenero sauce for the hot sauce, and use a can of tomatoes with habeneros, and leave out the beer. It is very good.

Reviewed by mockfanatik