Cook the Book: Rick Bayless's Black Bean Soup

Cook the Book: Rick Bayless's Black Bean Soup
11 Ingredients
  • 3/4 pound (1 1/2 cups) dried black beans, picked over
  • 12 cups water
  • 6 ounces (about 1 link) Mexican-style chorizo, casing removed and crumbled
  • 1 stalk fennel, chopped
  • 1 medium onion, chopped
  • 3 chipotle chiles in adobo, chopped
  • 4 teaspoons salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 12 medium shrimp, peeled and deveined if necessary
  • 5 corn tostadas, broken up or a handful of corn tortilla chips
  • 1/2 cup crumbled queso fresco or cheddar cheese
Nutrition
582
29% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

34% 22

Saturated

43% 9

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

21% 62

Carbs (net)

- 48

Fiber

59% 15

Sugars

- 5

Sugars, added

- 0

Protein

70% 35

Cholesterol

24% 71

Sodium

93% 2239

Calcium

24% 243

Magnesium

43% 182

Potassium

35% 1646

Iron

30% 5

Zinc

49% 5

Phosphorus

71% 494

Vitamin A

41% 373

Vitamin C

44% 40

Thiamin (B1)

89% 1

Riboflavin (B2)

28% 0

Niacin (B3)

30% 5

Vitamin B6

49% 1

Folate equivalent (total)

99% 396

Folate (food)

- 396

Folic acid

- 0

Vitamin B12

54% 1

Vitamin D

287% 43

Vitamin E

7% 1

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 836
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