Black Bean Soup II Recipe - Allrecipes.com
Black Bean Soup II Recipe

Black Bean Soup II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.
  2. Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.
  3. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.
  4. Pour a few drops of olive oil in bowl for added flavor and dish up soup.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2003

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.

 
Most Helpful Critical Review
Aug 29, 2003

Almost no flavor and way TOO much water. 1/2 the water would be enough with more spices!

 
Mar 03, 2005

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!

 
Dec 18, 2008

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!

 
Jul 29, 2004

It was a bit bland to start with. I added a bit of mexican blend cheese and crushed tostitos to liven it up. Tasty!

 
Nov 09, 2003

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.

 
Aug 29, 2002

This recipe called for too much water--about 4 cups was good. I would also suggest adding some chili powder. Otherwise very tasty.

 
Oct 19, 2002

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.

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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