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Paul's Sacramento Black Bean Soup

Paul's Sacramento Black Bean Soup comes together with Onion Chopped Large, Garlic Finely Chopped, Vegetable Oil, Chicken Broth, and Celery Seed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 4 clove
• 2 tbsp
• 6 cup
• 1/2 tsp
• 1 cup
• 28 oz
• 1/3 cup
• 2/3 cup

Method (preview)

1. 1

   Cook and stir onion, celery and garlic in 4-quart

2. 2

   Dutch oven until onion is tender.

3. 3

   Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling.

4. 4

   Boil for 2 minutes; reduce heat.

5. 5

   Cover and simmer until beans are tender, about 2 1/2 hours.

6. 6

   Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth.

7. 7

   Repeat with remaining soup.

8. 8

   Serve with Quick Creme Fraiche and Bell Pepper.

9. 9

   QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.