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    You are in: Home / Recipes / Sopa De Frijoles Con Huevos (Bean and Egg Soup) Recipe
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    Sopa De Frijoles Con Huevos (Bean and Egg Soup)

    1/1 Photo of Sopa De Frijoles Con Huevos (Bean and Egg Soup)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chef Sarita in Austin Texas's Note:

    This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
    2. 2
      Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
    3. 3
      Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
    4. 4
      Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
    5. 5
      To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

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    Ratings & Reviews:

    • on September 05, 2014

      55

      This recipe made my husbands day. He loved it! I used homemade pintos, was out of cilantro, but I bet that would have been delicious. I served it with a little grated cheese and some minced onion. Great comfort food for a chilly fall morning. I imagine we'll be enjoying this any time of day for many years to come. Thanks so much for sharing the keeper recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2012

      55

      I made this with black beans since I was out of pintos and poached eggs separately since I doubled the recipe (we didn't want solid yolks). It was super great and comforting food on a chilly day! Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2009

      55

      I made it last night and the family loved ..my grandmother use to make this soup for us all the time

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sopa De Frijoles Con Huevos (Bean and Egg Soup)

    Serving Size: 1 (657 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 459.3
     
    Calories from Fat 116
    25%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.6 g
    18%
    Cholesterol 372.0 mg
    124%
    Sodium 473.4 mg
    19%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 11.1 g
    44%
    Sugars 2.0 g
    8%
    Protein 25.5 g
    51%

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