Place water, beans and salt pork in a soup pot. Cook beans until tender. Drain beans, reserving water. Pur?e beans in blender, adding reserved water as needed. saute garlic and onion in olive oil. Add tomatoes and cook for 10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a slice of cheese in each soup bowl. Pour soup over cheese and top with sour cream. Yield: 6 to 8 servings. NORMA C. RAUCH From
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 318 (72%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 36.3mg||11 %|
|Sodium 587.7mg||20 %|
|Potassium 390.5mg||10 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 14.6g|
|Protein 9.8g||14 %|
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Calories per serving: 441
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