Recipe by CORWYNN DARKHOLME
"Simple and spicy, you can not go wrong making this recipe. Serve chilled with fresh cornbread, tortilla chips or biscuits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
black beans, rinsed and drained
1 1/2 teaspoons
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!!!!!
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)
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!
i added more beans, salt and spices to the original recipe. the soup is very tasty but its color is not great.
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.
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.
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!
Not a bad flavor, but a very thin soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Soup III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 108
** Calories from Fat: 10
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a zesty black bean soup that’s thick and hearty.
This satisfying soup comes together in just minutes.
See simple tricks for making super-easy black bean soup.