Reviewed: Oct. 12, 2009

I read the reviews before making this soup and reduced the amoung of water from 7 cups to 2 cups. It was still too watery and very bland. I needed too many modifications to salvage this recipe. So may modifications that the final recipe looks nothing like the original recipe.

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KARASPOSA

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Reviewed: Oct. 4, 2009

I was looking for easy black bean soup and this wasn't bad, with a few modifications. I used a 4 oz. can of diced green chilies instead of the bell pepper, diced garlic out of the jar, and 2 cups of chicken broth and another cup of water. I didn't do the cumin because not a big fan but the chillies gave it a nice spice. Also, used my stick blender to puree just enough. Not sure if I needed the cup of water, though, probably will skip the next time.

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Nellnee

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Reviewed: Sep. 18, 2009

A good basic recipe but it did need much less liquid and more flavoring in my opinion. I used chipotle powder and oregano in addition to the cumin and garlic (added the spices to the saute, not to the liquid) and only 2 cups of liquid for 1 can of beans - I would use a ratio of 1 1/2 cup chicken broth: 1 can of beans next time I make this. This soup is really good served with a dollop of sour cream.

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gapch1026

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Reviewed: Aug. 16, 2009

the first time i made this, it was fabulous ... but i can't remember if i followed some of the suggested modifications. second time i made it ... it was watery. would definitely use a broth instead of all the water next time. maybe cut down the liquid in general. definitely more garlic and cumin - but my family loves those.

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stephanie

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Reviewed: May 8, 2009

This was great with a few improvements. I added mushrooms to the saute and used chicken broth instead of plain water. YUMMMY!!

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shotbyheather

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Reviewed: 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!

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KCBAKKEN

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Reviewed: Nov. 9, 2008

I'm glad I read others' reviews before making this. I've had better & prefer spicier, but my husband liked it, & it's healthy & inexpensive to make, so I'll be making it again. I substituted just 2 cups of chicken broth for all that water & substituted 1/2 packet of mild chili seasoning instead of the other spices.

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LA

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Reviewed: Nov. 3, 2008

I followed a lot of the suggestions of the others who reviewed this recipe and my soup turned out yummy! I imagine following the actual recipe may have been a disaster. Here are my substitutions: Instead of green pepper, I used 1 jalapeno and about 1/4 red pepper. I didn't have cumin, so I used 1/2tsp curry powder instead. I also added 2 carrots to the pot at the same time I added the beans and water. And I only used 4 cups of water. The recipe is a good base if you have nothing else to go off of (like I didn't) and this is a super easy soup to make, especially when you only have a few random scraps of food left in your cupboard. :)

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pixiepalooza

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Reviewed: Sep. 11, 2008

Way too much water and very bland. Not sure the beans should be pureed. Would NOT make again.

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KRISKENNELLY

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Reviewed: Feb. 21, 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. 9, 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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