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Ingredientes
- 3 can Black beans, * see note
- 1 c. Beef stock
- 3/4 c. Dry red wine
- 1 Tbsp. Chili pwdr
- 1/4 c. Plain yogurt
Direcciones
- 1. Puree 2 cans of the beans with their liquid in a food processor or possibly blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the remaining can of beans and add in them to the pan.
- 2. Stir in the stock, wine and chili pwdr. Bring the mix to a simmer over medium heat, stirring occasionally, about 5 min.
- 3. Stir the yogurt till smooth. Ladle the warm soup into soup bowls.
- Garnish each serving by drizzling about 2 tsp. yogurt on it.
- NOTES :* 15 ounces each
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 658 | |
| Calories from Fat 27 | 4% |
| Total Fat 3.21g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 158mg | 7% |
| Potassium 2796mg | 80% |
| Total Carbs 115.36g | 31% |
| Dietary Fiber 28.1g | 94% |
| Sugars 4.6g | 3% |
| Protein 40.27g | 64% |
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