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    You are in: Home / Recipes / Sopa De Frijol Recipe
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    Sopa De Frijol

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    ratherbeswimmin''s Note:

    In 'The Mexican Slow Cooker' by Deborah Schnider

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    Ingredients:

    Servings:

    Units: US | Metric

    To Serve

    Directions:

    1. 1
      Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
    2. 2
      Let cool slightly, then peel, seed, and cut into 1-inch pieces.
    3. 3
      Place the beans in the bottom of a 5-quart slow cooker.
    4. 4
      Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
    5. 5
      Add the chipotles, tomatoes, broth, and water to the cooler.
    6. 6
      Cover and cook on LOW for 8 hours.
    7. 7
      Turn the cooker to warm setting and uncover.
    8. 8
      Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
    9. 9
      Remove the bacon, cut it into small pieces, and return to the soup.
    10. 10
      Thin the soup, if desired, with a little more broth or water.
    11. 11
      Taste and adjust the seasoning.
    12. 12
      Serve hot with warm tortillas on the side.

    Ratings & Reviews:

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    Nutritional Facts for Sopa De Frijol

    Serving Size: 1 (597 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.0
     
    Calories from Fat 108
    25%
    Total Fat 12.0 g
    18%
    Saturated Fat 4.7 g
    23%
    Cholesterol 124.5 mg
    41%
    Sodium 2059.7 mg
    85%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 7.0 g
    28%
    Sugars 4.9 g
    19%
    Protein 52.2 g
    104%

    The following items or measurements are not included:

    chipotle chiles in adobo

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