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.

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...

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29 Reviews for Black Bean Soup

06/18/2013

Anonymous

Bland

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.

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04/08/2013

Anonymous

Recommends this recipe

Great healthy soup

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.

Pros: A quick put together meal for nights you didn't think ahead.

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03/03/2013

Anonymous

Recommends this recipe

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!

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