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Cuban Black Bean Soup

Cuban Black Bean Soup recipe
photo by:kraft
This hearty soup is thick with black beans and salsa and is easy to prepare. Drizzle with sour cream for a pretty presentation.
time
prep:
20 min
total:
35 min
servings
total:
8 servings, 1 cup each
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posted:
9/24/2005
From past experience, I have found that soups always taste better the day after they are made - this was no exception. I sampled some before overnight refridgeration . . . very good, but the next day - EXCELLENT! It was delicious topped with cheddar cheese, sour cream and crushed tortilla chips.
posted:
9/9/2005
I can't speak to the authenticity of the "Cuban" title, but it is an easy and delicious soup. I only use two cans of beans, though. Makes plenty.
posted:
9/2/2005
Since I am cuban it is easy to see that this recipe is far from Cuban.....if anything it should be called Mexican black bean soup. Cubans do not use salsa or sour cream in recipes...ever! This may be tasty but it is NOT cuban.
posted:
8/9/2005
My whole family loves this soup and asks me to make it all the time.
posted:
5/12/2005
We will definitely make this one again!! My husband says it was restaurant quality! Love it!!
posted:
4/22/2005
Absolutely delicious! I used Safeway brand southwest salsa made with black beans and corn. It complemented the soup very nicely. I also added a pinch of crushed red pepper(I like it hot). Skipped the oil to cut calories, and used fat free chicken broth. Turned out wonderful!
posted:
4/6/2005
This dish is excellent! My husband loves it, and it's so easy!
posted:
3/16/2005
Very tasty, quick and easy to prepare.
posted:
3/14/2005
So easy to make, and the entire family loved it!!!
posted:
3/2/2005
My Husband said this was the best soup he ever had.
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