Black Bean Soup III Recipe -
Black Bean Soup III Recipe

Black Bean Soup III

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"Simple and spicy, you can not go wrong making this recipe. Serve chilled with fresh cornbread, tortilla chips or biscuits."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
  2. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
  3. Stir in reserved black beans and refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2008

I am a poor starving college student and the key word is poor and this recipe is an excellent one for us on a budget but are hungry for something that will heat up the mouth a bit (I did not cool it in the fridge and I put in red pepper flakes and a tish of chili powder) thanks!!!!!

Most Helpful Critical Review
Jan 13, 2008

The recipe is a great base to build on. I used chicken broth instead of water to add some flavor. I drained the black beans and added a can of diced stewed tomatoes and a can of corn, and an abundance of fresh veggies (red onion, green onion, bell peppers, cilantro, and celery)

Jan 04, 2010

Big hit with the family. Some adjustments: Cooked on stove- started by sauteing some chopped onion then chopped red pepper (about 1/4 cup each) and clove of garlic before adding the water and all other items (left out sugar). Also used a chunky salsa and didn't strain it- left chunks in. Noticed I had some leftover corn so tossed a bit of that in too. Let simmer for probably 30 mins as prepared some cornbread to go with the meal. Used a submersible stick blender to puree bulk of soup. Flexitarian daughter went back for seconds before even having any cornbread! I didn't care for the cherry tomatoes so next time will instead use diced tomato in lieu of them. I'm not very creative in the kitchen to concoct my own recipe, so this was a solid foundation to work with. Thanks Corwynn!

Oct 13, 2003

i added more beans, salt and spices to the original recipe. the soup is very tasty but its color is not great.

Oct 06, 2009

This is a good base recipe but I would do several things differently next time. Instead of only saving a small amount of whole beans I would save half of them to give the soup more texture. I added some hot sauce because I like a little more spice. I will also add 1 green & 1 red pepper for color. I added chopped green onions on top and it was very good.

Aug 17, 2009

This soup is easy and delicious. I added less water, more garlic and cilantro because I found it a little bland at first. I think this is an extremely versatile recipe, with lots of room for experimenting. It also tastes delicious as a hot soup with corn bread.

Sep 10, 2008

I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe! Thank you!

Jul 27, 2003

Not a bad flavor, but a very thin soup.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 425 mg
  • 17%

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

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