This recipe passed my big test-- it got a thumbs up from my three picky eaters (4, 8 & 9 year olds!). Per previous reviewers, I substituted chicken broth for water and added another can of beans-- great easy tasty soup!
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.
33 Reviews for Black Bean Soup
My husband and 9 year old twins love this soup. We eat it weekly. It is easy, rather quick and tasty.
This is really good. I made the soup exactly like the recipe said. It was pretty good but I added and extra squirt of lemon juice to my individual bowl, a little salt and then mixed a spoon of sour cream and it really enhanced the flavors.
This soup was a crowd-pleaser. I made a few slight changes:
added 4 cloves of garlic after the onions started to soften
used 4 cups of chicken broth with one cup of water
used 4 cans of black beans
used entire large jar of spicy salsa
added frozen corn
added cilantro to soup at the end of the cooking process
This was a total hit. I served the soup over yellow rice and it was incredibly filling.
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 the broth generally has enough sodium. If I double the recipe then I stick with one tablespoon of chili powder but double everything else.
At first, I thought I'd want to puree all of the soup for an overall creamy texture, but I found following that part of the recipe truly proves to be best (to our taste at least). It definitely thickens up overnight so don't be afraid to use all 3 cups of liquid. And, as another reviewer mentioned it's best not to eat this soup the night before a big meeting, if you know what I mean...