Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside. Combine 1/2 c water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside. Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 2 hours. Discard bay leaf. Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream and garnish with cilantro, if desired. Serve with remaining chile puree, if desired. Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream). Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller
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|Serving Size: 1 Serving (1682g)|
|Recipe Makes: 7|
|Calories from Fat: 40 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 1.3mg||0 %|
|Sodium 5465.6mg||188 %|
|Potassium 836.4mg||22 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 44.1g|
|Protein 9.3g||13 %|
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Calories per serving: 279
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