I am enjoying a bowl of this soup as I write the comment! Though, has to be said, I have continued to tweak the recipe since the first attempt. I don't use salsa any more, instead use tomatoes and spices. The latest version has red peppers and celery in too, and always add yoghurt (not sour cream ), lime and cilantro. A delicious soup, even on the first making, not sure why there were negative comments. Puzzled by the reference to tortilla soup.....nothing like and not meant to be!
Black Bean Soup
From EatingWell: January/February 2010
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.
36 Reviews for Black Bean Soup
I would use vegetable broth instead of water, no sour cream, and would absolutely use cilantro (so good for you!!).
This was so bland, I'm sorry. I had to add salsa, way more salt, chili powder, cumin, garlic powder, black beans, and it still tasted nothing like tortilla soup. A total waste.
I didn't use the canola oil as onions make their own liquid. I added diced carrots and garlic as well as celery to the sauté. 1 can of black beans and I didn't purée any of it. I made a cilantro and lime rice and put it over it. Don't leave the lime out in the end...it makes the soup, awesome.
I used chicken broth, Rotel tomatoes instead of salsa, 1 can of refried black beans so I didn't need to puree, added ground turkey, and served over cilantro and lime rice. Very yummy and hearty!