Black and Gold Soup

Notes: Donna Higgins of Halfway, Oregon, threw this soup together as a "desperation dinner." She used canned black beans and chicken broth from the pantry, and squash from her garden.


Makes 4 servings

Recipe from


Nutritional Information

Calories 389
Caloriesfromfat 15 %
Protein 38 g
Fat 6.3 g
Satfat 1.5 g
Carbohydrate 46 g
Fiber 12 g
Sodium 794 mg
Cholesterol 62 mg


3 1/2 cups fat-skimmed chicken broth
2 packages (12 to 14 oz. each) frozen puréed yellow squash
2 cans (15 oz. each) black beans, rinsed and drained
2 cups shredded skinned cooked chicken
1/2 cup tomato salsa
About 1/4 cup tequila (optional)
About 1 tablespoon lemon juice
1/4 cup fresh cilantro leaves


1. Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.

2. Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.

3. Ladle into wide bowls. Garnish with cilantro.

Donna Higgins of Halfway, Oregon,


January 1999
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