Title: Southwest black bean soup
 Categories: Soups, Meats, Vegetables, Mexican
      Yield: 8 Servings
 
      1 c  Onion; Chopped, 1 Large
      2 tb Vegetable Oil
      2 c  Ham; Smoked, Cooked, Cubed
      2 tb Red Chiles; Ground
      1 tb Oregano Leaves; Dried
     28 oz Whole Tomatoes; Undrained
      4 ea Clove Garlic; Finely Chopped
      1 lb Black Beans; Dried
      6 c  Chicken Broth
      2 tb Cilantro; Fresh, Snipped
      2 ts Cumin; Ground
      1 ea Chipotle Chile; *

MMMMM--------------------QUICK CREME FRAICHE-------------------------
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream

MMMMM-------------------------GARNISHES------------------------------
      1 x  Red Bell Pepper; Chopped
 
  *  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.