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Mexican black bean soup with ancho chiles from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • black beans
  • epazote
  • tomatoes
  • vegetable oil
  • corn tortillas
  • ancho chiles

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Notes about this recipe

  • Laura on October 24, 2014

    Pg. 131. This was a disappointment. Despite the ancho chiles, the soup had very little flavor -- I added ground ancho chile powder to try to kick up some spice, but it was still quite bland. It wasn't bad, it just wasn't very good. I wouldn't make it again.

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