Southwest Black Bean Soup

52 hours Prep: 20 minutes Cook: 2 hours

199 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	onion	chopped
4	clove	garlic	finely chopped
2	tablespoons	vegetable oil
1	pound	black beans, dried
2	cups	ham	smoked, cooked, cubed
6	cups	chicken broth
2	tablespoons	red chile powder
2	tablespoons	cilantro	fresh, snipped
1	tablespoon	oregano leaves	dried
2	teaspoons	cumin	ground
28	ounces	tomatoes, canned with juice	undrained
1	each	chipotle chili	canned in adobo sauce.

Quick creme fraiche
1/3	cup	heavy whipping cream
2/3	cup	sour cream	dairy

Garnishes
1	x	sweet red bell pepper	chopped

Directions

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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Nutrition Facts

Serving Size 340g

Amount per Serving

Calories 199 61% of calories from fat

	% Daily Value*
Total Fat 13.0g	21%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 423mg	18%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	7%
Sugars 6.0g
Protein 7.0g	13%

Vitamin A	9%		Vitamin C	21%
Calcium	8%		Iron	11%

* 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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Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean