Southwest Black Bean Soup

Ingredients

120 gr onion
4 clove garlic
10 ml vegetable oil
500 gr black beans
450 gr ham
1,400 ml chicken broth
2 chiles
2 cilantro
2 gr oregano leaves
4 gr cumin
525 gr tomatoes
1 chipotle chile
80 ml whipping cream
160 ml dairy sour cream
1 bell pepper

Instructions

Cook and stir onion and garlic in oil in 4 litre 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 2.5 hours. Pour quarter 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.