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Black Bean Soup

January/February 2010

Your rating: None Average: 4 (544 votes)

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.



READER'S COMMENT:
"This recipe is an excellent jumping off point for you to embellish if you're in the mood, or it's great just as it is. Normally, I add one crushed clove of garlic, substitute chicken broth for the water and add salt only at the end since...

37 Reviews for Black Bean Soup

03/22/2016
Anonymous
I think this soup was awesome. It only took 15-20 min. prep time.

I followed the recipe with the exception of: No Salsa, No yogart, No celery (because did not have), I did not have cilantro except dried, sprinkled it on as it was simmering.
Now the kicker is I mistakenly picked up "red kidney beans" and was cooking when I discovered they were not black beans. So went to pantry- found a can of Bush Cocina Latina, Frijolas Negros Machacodos, seasoned. That took the place of using the blender to mash. It added spice and thickening to the soup. I also use some left over ham and browned it with the onions , peppers, carrots. This soup turned out so good that I will make again. I saved my error by using the black bean Machaecodos. I don't think it changed the recipe
that much, but a wonderful taste. I just had to use my imagination to save it when I found out kidney beans were in there. My mind was thinking black beans, but the can was kidney. LOL

Fast, delicious, easy I can't eat enough of it.
Comments
03/22/2016
Anonymous
I think this soup was awesome. It only took 15-20 min. prep time.

I followed the recipe with the exception of: No Salsa, No yogart, No celery (because did not have), I did not have cilantro except dried, sprinkled it on as it was simmering.
Now the kicker is I mistakenly picked up "red kidney beans" and was cooking when I discovered they were not black beans. So went to pantry- found a can of Bush Cocina Latina, Frijolas Negros Machacodos, seasoned. That took the place of using the blender to mash. It added spice and thickening to the soup. I also use some left over ham and browned it with the onions , peppers, carrots. This soup turned out so good that I will make again. I saved my error by using the black bean Machaecodos. I don't think it changed the recipe
that much, but a wonderful taste. I just had to use my imagination to save it when I found out kidney beans were in there. My mind was thinking black beans, but the can was kidney. LOL

Fast, delicious, easy I can't eat enough of it.
Comments
03/15/2015
Anonymous
My picky eater loved it!

I had to have a soup for a church covered dish luncheon and wanted something easy. After finding several options, I asked my teenage kids for their preference. They picked this one. It was super easy and quick. My son who does not eat soup at all tasted it and asked me to make more to make sure there would be enough for the lunch. I made a second batch and combined the two. I offered the cilantro and sour cream on the side, so everyone got what they wanted. No leftovers - always a good sign. We loved the little punch of heat from the salsa. I'll be making this again!

Quick and easy
Comments
01/28/2015
Anonymous
Why so much water?!

1. Use vegetable or chicken broth, not water.
2. DO NOT put 3 cups in! This is absolutely nuts. I doubled this recipe and used only ~1 cup worth of chicken broth.

Comments (1)

14 comments

Anonymous wrote 28 weeks 3 days ago

this is a vegetarian

this is a vegetarian recipie...

11/12/2014
Anonymous
Tasty soup, especially if you let it sit for a little bit!

The day I made this soup, it was kind of bland, like it was missing something. The next time I ate it (3 days later), it was perfect!!! I will definitely put this into my regular lunch rotation.

Cheap, Easy
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