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    You are in: Home / Low-cholesterol / Intense Black Bean Soup Recipe
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    Intense Black Bean Soup

    Average Rating:

    4 Total Reviews

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    • on September 30, 2007

      I followed Heather'sKitchen and made this in the crockpot. The recipe was reduced to 4 servings and in place of the water, I used low-sodium chicken stock. This had a nice kick from the cayenne and red pepper flakes. If I were to make it again, I think I would try adding some Mexican oregano and cumin for additional flavor. *PAC September 2007*

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    • on May 13, 2007

      This was very good soup! I assembled in the crock pot and let cook 5 hours on low. I used my stick blender right in the pot to puree. It had a very pleasant aroma while cooking. The flavor was good with a nice kick of heat, which I enjoyed. My kids added cheese and sour cream to cool the heat a bit. They all gobbled it up with corn chips (even the picky 2 year old!). Thanks for the easy and yummy recipe.

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    • on February 26, 2014

      I just love this recipe of Black bean soup so very much.When I made it the first time it was<br/>just fine.Until the two spices hit me from the back and the front of my mouth and stomach.<br/>That's when knew I had to take one of the spices out and add some sour cream.So I could<br/>just keep on eating it . Thanks for the one bean I love in a soup. 2014

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    • on June 03, 2009

      I quartered the recipe to serve just 2 of us. Loved the little bit of heat. We found the soup just a little too garlicky for our tastes (which is weird, since normally I love lots of garlic!). Well, that's an easy fix - next time I'll just use less! Thanks for sharing this easy recipe! :)

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    Nutritional Facts for Intense Black Bean Soup

    Serving Size: 1 (407 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 235.4
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 9.8 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 14.2 g
    Sugars 1.6 g
    Protein 14.1 g

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