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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 10, 2010

      I love this recipe. I think it is my favorite Rick Bayless recipe. Since I have a 4 year old daughter I have had to make some changes. I leave out the chorizo and chipotle. Instead of the chorizo I add chicken thighs to the beans when they are boiling and make a chipotle sour cream to add as a topper to the soup. I also serve chopped radishes, cilantro, avocado, queso fresco, and chopped onions to spoon on as toppers. This soup is perfection!

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    • on June 06, 2009

      Superb! Despite having no typical spices, the flavor from the fennel and chorizo gives this outstanding flavor. This takes awhile to make, but it's worth the effort. Thanx for a great Mexican soup!

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    • on June 11, 2006

      Never would have thought to combine shrimp with black bean soup but it's a wonderfully textural combination. I did miss my garlic at first but then I didn't wait 24 hours for the flavors to intensify and meld either.

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    • on February 22, 2005

      Nice tasting soup ya got there chia! I halved the recipe, using soy chorizo(meatless), left out the shrimp, making this vegetarian. I only used 1 chipotle chili(I'm a wimp) and crumbled colby cheese over the soup. The tortilla strips made a nice accompianment. I served this with your cole slaw. Thanks chia!

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    Nutritional Facts for Oaxacan Black Bean Soup

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 203.4
     
    Calories from Fat 72
    35%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 102.4 mg
    34%
    Sodium 357.9 mg
    14%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 5.0 g
    20%
    Sugars 0.7 g
    3%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    chipotle chiles in adobo

    queso fresco

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