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    You are in: Home / Recipes / Heart and Soul Black Bean Soup Recipe
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    Heart and Soul Black Bean Soup

    Heart and Soul Black Bean Soup. Photo by Bayhill

    1/1 Photo of Heart and Soul Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Queen uh Cuisine's Note:

    This soup is so easy to put together. Warms your heart and soul. Toppings are all optional, you don't want to miss out though :) Made for RSC #11

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    Units: US | Metric


    1. 1
      In large pot, heat oil with medium heat and add shallots and garlic.
    2. 2
      Saute until translucent, approx 2 minutes.
    3. 3
      Add chopped ham and saute for another 2 minutes.
    4. 4
      Add all beans. To drain black beans, place hand on top of opened can,
    5. 5
      slowly turn over and let the juice flow out between your fingers. It's kind of fun :).
    6. 6
      Mix well; the refried beans will need to be broken up.
    7. 7
      Add creamed corn and chopped sun dried tomatoes.
    8. 8
      Add cayenne pepper to taste.
    9. 9
      Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
    10. 10
      Serve in bowls topped with grated Gouda and a squeeze of lime juice.
    11. 11
      I would suggest all the toppings too :).
    12. 12
      Toppings: (Optional).
    13. 13
      Avocado, cubed.
    14. 14
      Cilantro, torn into small pieces.
    15. 15
      Fat free sour cream.
    16. 16
      Tortilla chips.
    17. 17
      Big Spoon :).

    Ratings & Reviews:

    • on January 17, 2009


      A good soup, especially for the effort. It's a nice weeknight-throw together-and-have-lots-of-left-overs for-lunch soup.

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    • on February 23, 2008


      5 Stars. "May I have more?" asked DH. Yum. This was so-ooo-oh good. And I goofed, big time. Relying on my local supermarket, I used regular refried beans (Pinto beans!?!?), then realized I would not be able to resell my house due to lack of proximity to Whole Foods Market or Trader Joe's. Panic set in. I warned DH not to judge the recipe based on its looks, because -- in all honesty -- the pinto beans dominated the color, and that's not the most appetizing color. I need not have worried. The taste was that of a superior bean soup, we both had seconds and thirds, and froze enough for another meal. For me, I had finally found a black bean soup that did not need a shot of sherry for kick. For DH, this earned me forgiveness for a week's worth of my transgressions. It was soulfully good. I forgot the lime juice; we were in heaven without it, but I grant you, lime juice sets off black beans very nicely. I'll remember it next time. For this soup, if I can't find the refried black beans, I would use Recipe 23705, Light Refried Black Beans. It's better that the soup be mainly black, for aesthetics; the corn will accent it nicely, and the addition of raw red bell pepper strips for garnish, or drained tomato salsa would also rev up the presentation. The fat content of the refried beans performs the magic of providing a thick, satisfying soup. Using a pulverizing stick won't attain the desired result, I don't think. Feel free to prove me wrong. This is a definite keeper. Good luck in the contest.

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    • on February 23, 2008


      4 stars Nice hearty soup. I love black beans.The lime and tomatoes give it a nice tang. I think next time I will use more cheese, or use a smoked gouda, as the flavor kind of got lost.

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    Read All Reviews (5)


    Nutritional Facts for Heart and Soul Black Bean Soup

    Serving Size: 1 (401 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 339.1
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.5 g
    Cholesterol 21.2 mg
    Sodium 938.4 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 14.1 g
    Sugars 4.9 g
    Protein 21.0 g

    The following items or measurements are not included:

    gouda cheese

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