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Nutrition Facts

Serving Size 1 (534g)

Recipe makes 4 servings

The following items or measurements are not included below:

3 envelopes low-sodium instant chicken bouillon granules

Calories 262
Calories from Fat 106 (40%)
Amount Per Serving %DV
Total Fat 11.8g 18%
Saturated Fat 5.0g 24%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 38mg 12%
Sodium 1013mg 42%
Potassium 754mg 21%
Total Carbohydrate 24.0g 7%
Dietary Fiber 6.6g 26%
Sugars 5.8g
Protein 17.0g 33%

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Black Bean Chowder

Recipe #39132 | 2 days | 2 days prep | add private note

By: QTE
Sep 2, 2002

SERVES 4 , 5 cups (change servings and units)

Ingredients

Directions

  1. 1
    Soak the black beans for several hours or overnight.
  2. 2
    Saute red onion, garlic, celery, and red pepper in olive oil until tender.
  3. 3
    Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
  4. 4
    Add drained black beans, chicken bouillion powder, water, and salsa and simmer until beans are tender.
  5. 5
    Add more water if neccessary.
  6. 6
    Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
  7. 7
    Makes 4 servings of 1-1/4 cups.
  8. 8
    Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

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Featured Reviews for This Recipe

From: cause4chubbyhubby

On May 23, 2008

Fabulous, just fabulous! What else can I say? I subbed roasted red peppers, cilantro for the coriander, homemade stock for the water and bouillon and petite diced tomatoes for the salsa. I let it sit in the fridge for two days and we couldn't get enough of it! I just might make this a weekly meal. Thank you!

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    From: mary winecoff

    On Sep 19, 2007

    YUMMY! This was my NN for PAC Fall 2007 and I loved this chowder. It was even better with the addition of cheddar cheese and sour cream. Easy to do. I cooked it on simmer for 2 hours.

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    From: MrsSPheonix

    On May 23, 2006

    Made the soup as directed except to use crushed tomatoes for salsa because that's what we had, & no ham because we didn't have that either. DELICIOUS and I'll be making again... If only black beans were easier to find in Australia

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  • From: mianbao

    On Jun 25, 2005

    I was so sure I'd like this I made two and a half times the recipe amount, intending to stock the freezer for lunches. The flavor is fantastic, and I'm glad I made so much. Other than using a regular onion, I kept with the ingredients listed. What I hadn't considered was how hot soup-making is in the summer - I'll wait till the weather cools off before I made another batch. But I have discovered that this soup is also excellent cold! Thank you for sharing this recipe with us.

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  • Read all 5 reviews

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