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    You are in: Home / Recipes / Mexican Black Bean Soup Recipe
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    Mexican Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Jami Robin's Note:

    This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bacon in large pot over medium heat until crisp, stirring frequently.
    2. 2
      Remove bacon and chop coarsely.
    3. 3
      Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
    4. 4
      When onion is tender, add tomatoes and seasonings and stir until aromatic.
    5. 5
      Add beans and broth.
    6. 6
      Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
    7. 7
      Serve with a dollop of sour cream and shredded cheese on top.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Black Bean Soup

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 431.5
     
    Calories from Fat 99
    23%
    Total Fat 11.0 g
    17%
    Saturated Fat 3.4 g
    17%
    Cholesterol 12.8 mg
    4%
    Sodium 967.5 mg
    40%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 20.0 g
    80%
    Sugars 1.3 g
    5%
    Protein 26.0 g
    52%

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