Paul's Sacramento Black Bean Soup
Yield
8 servingsPrep
30 minCook
2Ready
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
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 |
* |
| ½ | teaspoon |
celery seeds
|
|
| 1 | tablespoon |
oregano
dried |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | cup |
celery
chopped |
|
| 28 | ounces |
tomatoes
undrained |
|
| 1 | x |
chipotle chili peppers
canned in adobo sauce |
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| ⅔ | cup |
sour cream
dairy |
|
| 1 | each |
sweet red bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 4 | cloves |
garlic
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
black beans, dried
|
|
| 473 | ml |
ham
smoked, cooked, cubed |
*
|
| 1.4 | l |
chicken broth
|
|
| 3E+1 | ml |
new mexico chile
ground |
* |
| 2.5 | ml |
celery seeds
|
|
| 15 | ml |
oregano
dried |
|
| 1E+1 | ml |
cumin
ground |
|
| 237 | ml |
celery
chopped |
|
| 809.2 | ml/g |
tomatoes
undrained |
|
| 1 | x |
chipotle chili peppers
canned in adobo sauce |
*
|
| 79 | ml |
heavy whipping cream
|
|
| 158 | ml |
sour cream
dairy |
|
| 1 | each |
sweet red bell peppers
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 2½ hours.
Pour ¼ 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.
