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Black Bean Soup

January/February 2010

Your rating: None Average: 4 (488 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...

35 Reviews for Black Bean Soup

12/14/2010
Delish!

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.

Fast, Easy
Comments
11/16/2010

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...

Comments
11/16/2010

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...

Comments
06/24/2010
Anonymous

This is an absolute winner! I make it often, and it gets a blue ribbon every time. The basic recipe is very cheerful about having little changes and additions made to suit one's mood and/or what's in the pantry.
hopesprings

Comments
03/11/2010
Anonymous

The best!!

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