Black Bean Soup

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."