Black Bean Soup

So good! Had some vegetable broth to use up so did a combo of that with water. Blended entire pot. Love the lime juice - added more when serving along with sour cream and chopped scallions.

This soup is delicious!! I'm trying to find ways to incorporate more fiber and veggies into my diet and ran across this recipe. I used chicken stock instead of water, added tomato paste because I didn't have salsa, and a little bit of Goya ham flavor. Absolutely wonderful! Perfect for fall!

Yummy! So easy and flavorful.

I did add 1 carrot, celery and a small red pepper. It was awesome! Great taste and very flavorful. Will definitely make again!

Easy to make and great Mexican flavors.

Easy to make, uses ingredients I usually have on hand, filling, tastes great. Serviced with jalapeno quesadillas for a great easy dinner.

Easy to make and tastes awesome. Will make again.

My husband asks for this soup all the time, it's amazing! Lots of zip to it without a lot of work. I put it on our regular meal rotation! Cons: Simple and fast

Yummy!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.Pros: Easy to make, fast, tasty

Yummy! 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. Pros: Easy to make, fast, tasty

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. Pros: Fast, Easy

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...

Even my (picky-eater) husband loves this. I used my emulsifier to puree half the soup instead of a blender. Chopped avocado on top is great too. Love this recipe.

While this soup was a bit watery when it was fresh, it tasted great after a day in the fridge. Definitely don't skip the lime, it adds a very nice tang. One caveat, however - while we all know that beans tend to promote, er, flatulence, this soup seems especially potent. If I'm going to a social event later in the day, then I won't eat this.

So good - made it last night for the first time. I left out the onions, added some leftover rotisserie chicken, and served it over a bed of brown rice. Even my 7 year old said "it's not terrible."