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Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. “It's really a meal in itself,” says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1 cup soup with 1/3 cup salsa equals 298 calories, 14 g fat (5 g saturated fat), 15 mg cholesterol, 929 mg sodium, 32 g carbohydrate, 8 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 fruit.
Originally published as Black Bean Soup with Fruit Salsa in Cooking for 2 Fall 2005, p31
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Apr. 26, 2011 by Sketchwing
My sister and I tried this recipe several weeks ago, but I've been to busy to write a review before this. We're enjoyed it a lot, but we didn't make the fruit salsa to go with it because we didn't want any.One modification I would make is to saute the onions and the bacon separately. The first time we made it we tried doing it together and only burned it all. We saute both individually in a non-stick skillet. I saute the onions first and then set them aside in a bowl. Then I dice up the bacon and saute that in the now empty skillet. After that I add the onions back in and add the anaheim pepper and garlic to saute that for a minute. Once that's done I move it all to the pot we cook the soup in.We really love the soup, but just keep in mind that a single batch doesn't make very much soup so if you're making it for a larger group or family you'll have to multiply the dish appropriately.
My sister and I tried this recipe several weeks ago, but I've been to busy to write a review before this. We're enjoyed it a lot, but we didn't make the fruit salsa to go with it because we didn't want any.
One modification I would make is to saute the onions and the bacon separately. The first time we made it we tried doing it together and only burned it all. We saute both individually in a non-stick skillet. I saute the onions first and then set them aside in a bowl. Then I dice up the bacon and saute that in the now empty skillet. After that I add the onions back in and add the anaheim pepper and garlic to saute that for a minute. Once that's done I move it all to the pot we cook the soup in.
We really love the soup, but just keep in mind that a single batch doesn't make very much soup so if you're making it for a larger group or family you'll have to multiply the dish appropriately.
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