Black Bean Soup III

Black Bean Soup III

12
CORWYNN DARKHOLME 242

"Simple and spicy, you can not go wrong making this recipe. Serve chilled with fresh cornbread, tortilla chips or biscuits."

Ingredients

{{adjustedServings}} servings 108 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
  2. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
  3. Stir in reserved black beans and refrigerate until ready to serve.
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Reviews

12
  1. 16 Ratings

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The recipe is a great base to build on. I used chicken broth instead of water to add some flavor. I drained the black beans and added a can of diced stewed tomatoes and a can of corn, and an abu...

I am a poor starving college student and the key word is poor and this recipe is an excellent one for us on a budget but are hungry for something that will heat up the mouth a bit (I did not coo...

Big hit with the family. Some adjustments: Cooked on stove- started by sauteing some chopped onion then chopped red pepper (about 1/4 cup each) and clove of garlic before adding the water and al...