I've experimented with lots of black bean soups and this one is definitely the best. Be sure to use stock instead of broth. It's one of those soups that is excellent the day you make it and the leftovers get even better. Very good.

I made this recipe with a few variations. I used 2 (not 4) cups of BEEF stock, and I added 1 lb. browned ground beef. At the end, instead of stewed tomatoes, I used Rotel-style tomatoes with chilies to puree with the second can of black beans. Spicy and delicious!

I never had Black Bean soup before but we are vegetarian and trying to find new recipes (sick of the same things every week). I put all the ingredients into my slow cooker at noon (two cans whole beans, 1 can we pureed in food processor with a can of roasted diced tomatoes), added two cups water and two vegetable brother bouillon cubes as reviewers suggested... sauteed onions and garlic in olive oil for about 5 mins before adding to crock. Added some chili flakes, cayenne pepper and some chopped red bell peppers, in addition to the listed ingredients. We were so suprised at how GOOD it turned out with tortilla chips as garnish and grated colby jack on top!! This is replacing chili in our "dinner rotation". Next time will be adding some minute rice near the end to thicken it up a little. Was just as excellent the next day for lunch. Thanks for the recipe!!!

Although we have almost made it a stew instead of a soup, it was still very delicious. We added half a cajun pepper, to spice it up just a little more.

I made this recipe because my family loves black beans, but it was pretty tasteless and not quite the consistancy that I like in a soup. I won't be making this again unless I make some major changes.

This was pretty good. It was not smooth enough maybe that was my fault. i will try again.

Ricas

This is fairly tasty and certainly easy enough. Dinner was ready in about a hour hour which is great. My kids loved it and all went back for seconds. My only issue is it definitely needs salt-about 1 tsp. We topped it with shredded cheese and had a crusty bread to sop up the broth. A good hearty meal.

We really enjoy this soup! I've been making an effort to eat healthier, and this fits in perfectly. The first time I made it, I used dried black beans that I had soaked ahead of time (less salt). A couple days ago I made it again while visiting my parents. That time I used canned (rinsed) black beans. Dad is notorious for wanting his food to be salty, but he didn't add any salt at all. In fact, he had two bowls and happily finished the leftovers the next day! This recipe is flexible. I used half the chili powder because a child would be sharing the meal. I increased the carrots (same child loves carrots). We had plenty of fresh tomatoes, so we substituted those for canned. And since we had Anaheim peppers from the garden, we chopped and added those, too. I offered lime wedges, reduced fat sour cream, reduced fat cheddar, and chopped avocados as garnish. Thanks for the recipe!

This recipe was ok for me. I added more beans and less water and it still was too soupy.

Mmm...yummy. I had to change the recipe a litte - I did not have any stewed tomatoes, so I used fresh. I also did not have any corn, but I added in one stalk of celery and about 1/2 cup of canned pumpkin puree. Thank you! I am looking forward to serving for dinner!

The taste of this was probably a 4, but because the ingredients are so healthy, I think it deserves a 5. Next time I am going to add cilantro and sour cream. Thanks! Revised: Made again...With cilantro and sour cream taste is a definite 5.

I read a lot of reviewers recommendations on this recipe. Since I incorporated most of them and added one of my own, I am not sure that I am rating this recipe at all. This is what I changed: 2 C frozen corn, 3 T chili powder, 2 T cumin, 1 T cilantro, 2 cans stewed tomatoes (chopped), and some leftover brown rice. However, the coup de gras was the 3 C of smoked pork broth. Serve with extra cilantro and lime wedges for topping. This is great served with simple quesadillas. Very awesome!!! I will try using some chicken broth and zucchini. This recipe is versatile, mix it up.

very tasty. i had to simmer it quite a bit longer because the carrots were still a little crunchy, but i found it helped thicken it up a lot, too.

I just LOVE this recipe, it tastes so good and is healthy for you too. I have made it twice now with everyone loving it both times! I do add celery and a can of Rotel, more garlic and threw in some green peppers this time(just because I needed to use them up). I also threw in a can of lightly mashed great northern beans, I didn't puree anything together like the recipe stated. It was wonderful both times. I even added a huge portabella mushroom I had and it was great! I used 2 cans chicken broth and no vegetable stock, the thickness of it was perfect. Thank you for the recipe!!

I decided to make this to use up some beans I had in the pantry. I used a can of garbanzos (whole) and pintos (pureed with tomatoes) - not sure how much that affected the flavor of the soup. I liked this a lot since it was very fresh and healthy however it was lacking a little flavor. I also used reduced sodium broth so I ended up adding some salt to the finished product and served with a dallop of sour cream. I think next time i will try the black beans and also add a bit of crushed red pepper for some heat.