Reviewed: Nov. 1, 2009

This is a simple, tasty recipe. I only give it four stars because I like to add a bit more spice, specifically cumin, cilantro, and pepper.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 1, 2009

I won't add salt again. Too salty. You can always add salt at the table.

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John

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Reviewed: Oct. 1, 2009

I truly do not like to leave bad reviews, and usually do not; however, this soup is really bad. Very bland which was a surprise due to all the spices that were used. I even put a ham hock in the soup and still very blaaa. Sorry

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 1, 2009

I'd love to give this soup a better rating, since it is by far the "thickest" black bean soup I've made, so I'm thrilled with that aspect. However, it is VERY bland; of course you can spice it up (red pepper flakes, more cumin, etc) but the recipe as-is just doesn't get my highest rating.

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Tracy

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Reviewed: Mar. 8, 2009

Awesome recipe! I added more tomato and onion then called for because I love chunky soup and the only other thing I changed was no extra salt the ham is plenty! - Thanks!

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Captain Lolo

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Mar. 5, 2009

I'd give this 5 stars for taste, but I did make a few changes. I hadn't read the reviews before I made this, but I thought between the ham bones and chicken broth, it probably wouldn't need that much salt, so I didn't put any in at all until after the sauteed veggies and ham were added, then just sprinkled some in to taste. I also shook in some cumin seeds and red pepper flakes. In addition to the chopped tomatoes (I used 4 Roma tomatoes), I added a can (14.5 oz.)of diced tomatoes, with juice. I also didn't bother pureeing some of the beans. The beans were not soft enough after 2 1/2 hours total, so next time I will either cook them for a longer time before I add the other things, or will soak them overnight. Thanks for the great soup idea, I really love this with my modifications.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Mar. 4, 2009

Way too much salt. That can be eliminated altogether because of the broth and the ham. Also, too thin for our tastes. Been making beans like this all my cooking life, but never with that much salt. Salt, if used, must be used sparingly, and added just before beans are done, otherwise they toughen up.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 20, 2008

This was a very flavorful soup. Everyone who tried it, loved it. I didn't have fresh tomato, so substituted about a cup of stewed tomatos that I had on hand. Very yummy!

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ajwangler

Cooking Level: Intermediate

Home Town: Owendale, Michigan, USA

Living In: West Branch, Michigan, USA

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Reviewed: Dec. 12, 2008

I followed the recipe exactly as it states and the soup ended up WAY TOO salty. I actually ended up throwing out the batch it was that bad. This is a great base recipe, just omit the tablespoon of salt. If you're wanting to add an extra veggie boost to this recipe, you might want to try adding corn and small chopped carrots to your saute pan. Without the salt this recipe is easily 5 stars!

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ajandme

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Recipe is great, I tried a few things a little different. I waited until almost the very end to puree. Wait until you have added the onions and ham ( I doubled ham as well) and added tomatoes then you puree it. It turned out great, wife loved it!

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Blake

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

This recipe looked quick and easy, but it took almost 3 hours to cook the beans soft enough to wear my husband would eat it. I'll definitely soak the dry beans the night before or use can beans (rinsed). I added chopped green peppers, garlic, oregano, and cumin for some extra flavor. Turned out tasty with some white rice and a dollup of sour cream!

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Terra Lou

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This recipe might have been good for others, but it didn't work for us.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 1, 2008

Definitely omit the 1 tblspn salt. The amount of sodium in this recipe was unfortunately overpowering. I would also recommend using a full 16 oz. bag of black beans, if using 2 cups measured you will get a thinner soup.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Apr. 10, 2008

This was surprisingly nice and very easy. I boiled the beans with the ham the night before, and left them in the fridge overnight. Then I could skim off all the fat and the beans had a terrific flavor.

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brandergal

Cooking Level: Intermediate

Home Town: St. Ignatius, Montana, USA

Living In: Kalispell, Montana, USA

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Reviewed: Apr. 7, 2008

I used this as a guide and it was great. I pureed all the beans and used two ham hocks, and all chicken stock. Added garlic garlic from Tastefully Simple, some Bacon Bacon as well. Cooked another cup of beans and transferred all to crock pot and let cook all day. No tomatoes, did three caps of white vinegar. Oh, I added a little Port..(splash)..Served all over a bed of leftover Spanish Rice and drizzled sour cream over the top. Great basic recipe! Will use this again!

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Darnelle

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

I used smoked pork shanks and only used 1-1/2 tsp salt. Still very salty. Will not add any salt next time. Forgot all about adding vinegar. oops. Recipe overall was not what I was looking for, but ok. Will try to tweak it some more.

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Todd

Cooking Level: Expert

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 2, 2008

Very good. I followed other comments and replaced the vinegar with Tabasco and used Rotel tomatoes in placed of fresh. I also substituted smoked sausage for the ham bone and ham. Next time I am adding more smoked sausage and beans (I like a thicker soup) and using a bit less Tabasco if I use Rotel, but the same amount if regular canned tomatoes.

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Bruce W Cory

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Reviewed: Dec. 12, 2007

This is a really good soup! I cooked the beans in chicken broth, and I sauteed chicken with the onions and tomatoes instead of ham. I also added a some minced garlic and some red pepper. Very good! I'm keeping this recipe!

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Sherry

Cooking Level: Expert

Home Town: Mena, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 5, 2007

This recipe did not work out well for me at all. It was extremely salty and not like a soup at all. Will not attempt to try again.

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Rarie101

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Too much salt! Next time I'll decrease it to 1 teaspoon, I think. It's a good soup anyway.

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Emily

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