Black And White Soup Recipe

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Servings: 8


Cost per serving $0.88 view details
  • 2 Tbsp. butter - (1/4 stick)
  • 1/2 lrg red bell pepper cut into matchstick-size pcs
  • 1/2 lrg yellow bell pepper cut into matchstick-size pcs
  • 1/2 lrg green bell pepper cut into matchstick-size pcs
  • 1 lrg onion minced
  • 2 x garlic cloves chopped
  • 1/4 c. all-purpose flour
  • 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
  • 1 c. whole lowfat milk
  • 1 c. whipping cream
  • 8 ounce sharp white cheddar cheese grated Salt to taste Freshly-grnd black pepper to taste Black Bean Soup (see recipe) Purchased tomatillo salsa Lowfat sour cream


  1. For Cheese Soup: Heat butter in heavy large pot over medium heat. Add in peppers, onion and garlic. Saute/fry vegetables till tender, about 6 min. Add in flour and stir 2 min. Whisk in stock, then lowfat milk and cream. Simmer till slightly thickened, stirring constantly, about 3 min. Gradually add in cheese 1/2 c. at a time, stirring after each addition till melted and smooth. Season to taste with salt and pepper.
  2. To serve, simultaneously ladle generous 1/2 c. cheese soup and generous 1/2 c. Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and lowfat sour cream.
  3. This recipe yields 8 servings.
  4. Comments: This is actually two soups which can be served separately or possibly together. Each soup serves four; combined, the two serve eight.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 8 servings
Calories 242  
Calories from Fat 167 69%
Total Fat 18.98g 24%
Saturated Fat 11.87g 47%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 286mg 12%
Potassium 203mg 6%
Total Carbs 8.61g 2%
Dietary Fiber 1.0g 3%
Sugars 3.06g 2%
Protein 9.7g 16%
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