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This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 202 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 786 mg sodium, 33 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
Originally published as Cuban Black Bean Soup in Light & Tasty October/November 2007, p51
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Reviewed on Jun. 10, 2011 by cherrylady
We had a black bean soup at a business dinner years ago. My husband and I both loved it. I've been looking for a similar recipe for years. This is it! Thanks!
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