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    You are in: Home / Recipes / Black-Bean Soup With Avocado Salsa Recipe
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    Black-Bean Soup With Avocado Salsa

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    2 Total Reviews

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    • on February 25, 2010

      I loved this soup! I did make a few changes. I cut the chicken broth in half as it really looked like the right consistency after the first two cups were added. I like a thicker bean soup however. I don't think it would detract from the flavors if all 4 cups were used. I also added 1 seeded tomato chopped finely and a jalapeno pepper (with only a very small amount of red pepper flakes). For the avocado salsa I had run out of lime juice, so I used Verjus (a juice made of unripe white wine grapes), and parsley over cilantro. I will absolutely make this again and again, and it makes a pretty enough presentation for guests as well! Thanks so much!

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    • on February 26, 2008

      This is sooo good, and really fast and easy to make as well. I left out the oil. I am super sad, though, 'cause my avocados were not edible. It was really good with just the rest of the salsa ingredients, so I can't wait to try it the way it is supposed to be. Thanks for posting, this is really very good and I will make it again for sure. Oh, and I made this vegetarian.

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    Nutritional Facts for Black-Bean Soup With Avocado Salsa

    Serving Size: 1 (782 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 727.3
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 3.7 g
    Cholesterol 0.0 mg
    Sodium 2345.1 mg
    Total Carbohydrate 79.1 g
    Dietary Fiber 32.2 g
    Sugars 3.6 g
    Protein 29.0 g


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