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Showing 1-3 of 3
on March 10, 2014
This was absolutely great. I used 10 cups of water and it worked out great. I also used an emulsion blender with a couple two or three buzzes at the end to thicken a little more. I also added some white rice to it as well. all the condiments made it. Just great. Im saving this one for sure.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 30, 2013
This has become my "go to" recipe for Black Bean Soup. Had to play around with the water level on the beans the first time or two. I also originally out thought the recipe and figured that it had to be a type or something with that much green pepper and onion in the recipe. I finally understood you're making a sofrito essentially to thicken the soup with all the green peppers and onions / shallots. I've ended up reducing the cups of water I start with to 10, not 12 and add as I need to (just enough to barely keep the beans covered). When you then add in the sofrito, it's really wonderful. Also, I sometimes skip the pumpkin seeds and garnish with tortilla strips and sour cream. I add the jalapeno right into the rest of the peppers in the sofrito versus using as a garnish. We sometimes also skip the meat, it's perfect as a vegetarian dish or using chicken bouillion as a cooking stock.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By TexasToast R
on November 16, 2008
Serving Size: 1 (565 g)
Servings Per Recipe: 10