Recipe by Kathy
"This is an EASY and great recipe. My family has enjoyed it for years and hopefully yours will to. Garnish with garlic bread, croutons or chopped cilantro."
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2 (15 ounce) cans
black beans, rinsed and drained
green bell pepper, chopped
salt to taste
ground black pepper to taste
My whole family loved this recipe with a few minor adjustments. I pureed half the soup to thicken it, I used 2 cans of chicken broth and a 1/4 cup dry sherry, I added a canned chipotle, chopped for a smokey flavor and also added a touch of dried oregano for a flavorable soup.
Almost no flavor and way TOO much water. 1/2 the water would be enough with more spices!
This soup is way too watery. It had absolutely no flavor. It should have been made with only half the water. I would suggest using a dry chili seasoning mix instead of the cumin. You can add to your own taste. It is sold in mild, medium and hot. The soup was much too thin. Thickened up, and seasoned properly, this will be great! You can even add some cooked white rice to thicken it up. It would be more filling, too!
The base recipe is great. These adjustments worked well for me: substituted vegetable broth for the water, and only used about two and a half cups of it - I like a thick puree. I'd definitely recommend adding some salsa (1/2 - 1 cup) for some extra flavor when adding the beans. Topped it off with a little sour cream and some green onions. With some tweaking you can get some great flavors out of this soup!
It was a bit bland to start with. I added a bit of mexican blend cheese and crushed tostitos to liven it up. Tasty!
I wish I had read the reviews prior to making this. Way too much water. It was soooo thin when I started to puree it I discarded 2 1/2 cups of liquid and it was still too thin. There are better recipes out there.
This recipe called for too much water--about 4 cups was good. I would also suggest adding some chili powder. Otherwise very tasty.
The amount of water seems to be excessive. I used 4 cups (vs 7) and it was still watery. I recommend using 3 cups. Additionally, I used 1 tsp of cumin.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 208
** Calories from Fat: 26
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