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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on November 28, 2005

      I had trouble keeping this at a simmer and ended up having add a lot of water to it during the day. Thus the taste was watery and we found that it really needed something so we added about 2/3 of a cup of salsa which helped. I am not adding stars right now because I think it was my cooking ability (and my stove!) and not the recipe. A good solid black bean soup recipe that smelled wonderful. Hopefully I'll be able to try it again and re-review.

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    • on January 11, 2005

      This is a great, simple recipe for black bean soup. I used the suggested addition of a rice garnish and added some cooked basmati to the pot. I put the soup on at noon time and we didn't eat until 5pm. Keeping it at a low simmer all day worked just fine. My one deviation from the recipe was to use chicken stock instead of plain water. My husband said this was the best black bean soup he ever tasted. My daughter preferred it pureed. Either way, the flavor is there and it's a healthy, hearty meal. Thank you for posting a real keeper!

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    Nutritional Facts for Vegetarian/Vegan Black Bean Soup

    Serving Size: 1 (347 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.8
     
    Calories from Fat 68
    27%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 107.5 mg
    4%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 8.4 g
    33%
    Sugars 2.9 g
    11%
    Protein 11.0 g
    22%

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