Reviewed: Feb. 24, 2008

I love this recipe but instead of all the water I used 32 oz of veggie broth. Plus I put one can of black beans in the blender to add substance.

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Mellisajo

	Cooking Level: Intermediate
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Reviewed: Jan. 9, 2008

I used just one cup of water b/c I read the directions wrong and the puree came out well but 2 cups may be better. My husband and I like chunky soup so I only pureed 3/4 of the soup and mixed it in w/ the remaining veggies. SOOO delish! Made it w/ cuban midnight sandwiches as recommended in the best dinners cookbook. Lunch leftovers are superb!

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JUNIPER7799

	Cooking Level: Intermediate Home Town: Springfield, Virginia, USA Living In: Atlanta, Georgia, USA
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Reviewed: Dec. 17, 2007

Great base. I also used about 3 cups chicken broth and 1 cup water and sherry as recommended by another review and it was great. Topped with a little sour cream and cheese....yummy!

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Paula

	Cooking Level: Intermediate Home Town: Annapolis, Maryland, USA Living In: Frederick, Maryland, USA
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Reviewed: Dec. 14, 2007

Like others, I think this recipe is a great starting point. I particularly like it because I don't have to soak the beans. I used chicken broth instead of water for a richer flavor. I also added oregano, sherry and instead of green pepper I used Jalapenos! I garnished with sour cream and jack cheese and chopped green onions and cilantro. Better day 2 as are most soups! Good recipe for using pantry ingredients when you don't want to go to the store.

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SeattleGal34

	Cooking Level: Expert Home Town: Chelan, Washington, USA
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Reviewed: Oct. 31, 2007

I added corn, diced tomatoes, and brown rice. Also used crushed red pepper and oregano. Garnished w/chips and salsa. It was yummy!!

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mistywymer


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Reviewed: Dec. 31, 2006

I wish I would have read the reviews before I wasted my time and food on this recipe. It was tasteless.

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peej


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Reviewed: Apr. 10, 2006

This was awful! It needs vegetable broth instead of water -- and half as much at that! More spices, particularly cumin.

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symesa


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Reviewed: Dec. 4, 2005

Had black bean soup at Panera for lunch one day and was craving more so I made this. Ok recipe, not rich enough or something. Might make again and tweak it with a touch of cream or ..........?

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FREDRICA2

	Cooking Level: Expert Home Town: Cicero, Indiana, USA Living In: Brookville, Indiana, USA
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Reviewed: Nov. 6, 2005

I loved it! It was great, putting the right amount of salt and pepper! It fast, easy and tasted great! I'm a really picky eater, this is a keeper

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L.Torres


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Reviewed: Mar. 3, 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!

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DUSTYSUEDE

	Cooking Level: Expert Home Town: Fairfield, Connecticut, USA Living In: Bridgeport, Connecticut, USA
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Reviewed: Nov. 5, 2004

Didn't like the consistency; I'm not sure black beans are meant to be pureed. Wasn't nearly tasty enough.

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B.L.


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Reviewed: Oct. 9, 2004

This bean soup was great! I am a 25 y/o male and not very good at cooking. I was able to follow the easy directions. I added carrots to the soup also. I also think you should season as you go I noticed my soup was weak before I simmered. So I added season intill i felt it was enough. I want to thank you for your recipe I had a great meal tonight and look forward making it again Thank you

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LAW14W


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Reviewed: 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!

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CHIPPOLOT


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Reviewed: Nov. 9, 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.

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MOLSON7


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Reviewed: Aug. 29, 2003

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

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Rebslo


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Reviewed: 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.

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Winelover813

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Porter Ranch, California, USA
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Reviewed: Aug. 19, 2003

I also didn't add all the water. In fact, I added 1 can of beef broth as we like a thick pureed soup. I also garnished it with a dollop of sour cream and chopped green onion. My husband really liked it. Gail

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GGKIENLE


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Reviewed: Mar. 4, 2003

This soup is TOO watery for Bean Soup. Start with 2 cups of water and add as needed. Add a bit more cumin and some chili seasoning if you like a fuller flavor. I had to add rice to thicken it up. All in all, this isn't a bad recipe; you just have to make a few adjustments to suit your taste. It is easy with common ingredients which makes it a good beginner recipe. Thanks!

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