Black Bean and Chard Soup with Masa Dumplings

Ready in just 45 minutes, this recipe is perfect for a chilly night. Full of black beans and Swiss chard, this veggie-filled soup will be a dinnertime hit.

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3.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups main dish or 6 (1-cup) side dish
  • Makes: 6 1/4 cups
  • Start to Finish: 45 mins

Black Bean and Chard Soup with Masa Dumplings

Directions

  1. For dumplings, in a medium bowl combine masa harina, 1/2 cup warm water, 2 Tbsp. of the oil, and 1/4 tsp. of the salt. Stir in queso fresco and cilantro.
  2. In a large saucepan heat remaining 1 Tbsp. oil over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add ground ancho pepper, crushed red pepper, and remaining 1/4 tsp. salt; cook and stir 1 minute more. Stir in broth, beans, and 1 cup water. Bring to boiling.
  3. Meanwhile, roll dumpling dough until 1/2 inch thick. Cut into 1/2-inch cubes. When soup is boiling, stir in Swiss chard and dough cubes. Return to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until dumplings are tender.
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Nutrition Facts (Black Bean and Chard Soup with Masa Dumplings)

  • Per serving:
  • 368 kcal ,
  • 16 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 12 mg chol. ,
  • 1072 mg sodium ,
  • 45 g carb. ,
  • 9 g fiber ,
  • 3 g sugar ,
  • 16 g pro.
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Reviews (1)

3 Ratings
73 Days Ago
1.0
This "Vegetarian" recipe calls for chicken stock! I think that is a no no!

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