Southwest Black Bean Soup

      1 c  Onion, chopped
      2 T  Vegetable Oil
      2 c   Smoked Ham,  chopped
      2 T  Red Chiles, ground
      1 T  Oregano
     28 oz Whole Tomatoes, undrained
      4    Garlic, minced
      1 lb Black Beans, dried
      6 c  Chicken Broth
      2 T  Cilantro, minced
      2 t  Cumin
      1    Chipotle Chile

Quick Cream Fraiche:  
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream

Garnishes: 
      1 md Red Bell Pepper, chopped

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 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 Cream Fraiche:  Gradually stir whipping cream
into sour cream.  Cover and refrigerate up to 48
hours.

Makes 8 servings

Contributed by Bill Stoneman