Southwestern Black Bean Soup

One of the dishes that I prepared for the Game Day that I hosted over the holidays was a Southwestern Black Bean Soup.  I'm not sure where I got the original recipe because it's been awhile since I've made it according to those directions.  I will post both the original one and the modifications below.  The picture of this dish is not the soup I made for the Game Day, but the version of that dish that I chose to make tonight.  Tonight's soup is served with jasmine rice and topped with a little of shredded cheese and a dollop of sour cream.

Southwestern Black Bean Soup (Original)

1 c onion; chopped (1 large)
4 ea Clove garlic; finely chopped
2 T Vegetable oil
1 lb Black beans; dried
2 c ham; smoked, cooked, cubed
6 c Chicken broth
2 T red chiles; ground
2 T cilantro; fresh, snipped
1 T oregano leaves; dried
2 t cumin; ground
28 oz whole tomatoes, undrained
1 ea chipotle chile (in adobo sauce)

Cook and stir onion and garlic in oil in 4-qt pot until onion is tender.  Stir in remaining ingredients; heat to boiling.  Boil 2 minutes; reduce heat.  Cover and simmer until beans are tender.

Serve with sour cream.

* My modifications:  Generally I use canned black beans, rinsed.  I don't add the ham and instead of using chicken broth, now I use Herbox No-Sodium chicken broth (in the packets), then I add salt to taste.  The heat factor in this dish is solely determined by the type of chiles that you use and if you choose to remove any seeds from the chipotle pepper.  Tonight I used one can of black beans and one can of light red kidney beans and I took most of the seeds out of the chipotle pepper.


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