Reviewed: Mar. 2, 2009

I loved it! I did make a couple of changes though (sorry!). I followed other's advice and halfed the stock (used chicken b/c that's what I had) and I halved the chili powder b/c 2 tsps seemed like too much. I couldn't get enough of it and almost ate the whole batch!

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Mar. 2, 2009

Great recipe! I used 2 cans chicken broth, 2 cans corn, doubled the cumin, added cilantro, and added one extra can of blk beans. I didn't have stewed tomato so I used crushed tomato with the 1 can of blk beans. My 2yr old and husband loved it! It made a huge pot, so we will have plenty of leftovers.

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IndyDiva79

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 27, 2009

this soup is excellent. kid, baby, and husband all love it. i use only 3 cups of broth, and i add a tablespoon or so of flour when i add the chili powder and cumin to help thicken it a little. i also add a little extra chili powder and cumin. this gives it just enough flavor for my family, but if you want it spicy, you'll definitely need to add more. i serve it with a dollop of sour cream and a sprinkle of shredded cheese.

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mif

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Great soup and easy, too! I made some of the changes, as suggested in other reviews, and it was perfect.

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Stacie

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Reviewed: Feb. 17, 2009

Wow, I followed HBOMBS alterations to this recipe and it came out fantastic! My 19 year-old brother - who usually doesn't touch anything that does not have meat in it - LOVED it. My brother - who is Cuban and grew up eating black beans every other day - was praising it to his mom when I made it. We will be eating this at least twice a month with this site's Buttermilk Cornbread. Thanks for the foundation to a wonderful recipe!

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Fatima

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Reviewed: Feb. 16, 2009

This was amazing and is so good for you and your wallet. It has a lot of taste. I pureed the soup after it had been cooking to make it more smooth. It also keeps very well in the fridge for a couple of days. I will definitely make this again soon.

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LMPA

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Reviewed: Jan. 27, 2009

I am on this huge soup kick and I was looking for something that was low cal and had black beans in it. This is a great soup that tastes just like a taco soup with a fraction of the calories. I didnt put any meat in it but I did put some small pasta noodles in it. Delicious!!!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 26, 2009

This was SOOOO good. I made a couple of changes. I added a can of refried black beans along with the beans, just for fun. Also, instead of the seasonings in the recipe, I used Mrs. Dash Southwest Chipotle seasoning. It added some heat and some smokiness. Mmmmmm, I definitely recommend it!

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Amy

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jan. 25, 2009

Very good soup. I used chicken stock instead of vegetable because that's what I had and instead of dragging out the food processor I just mashed the beans and tomatoes with a potato masher and that worked out well. My family really enjoyed this soup.

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

I made this soup last night, and it was absolutely delicious! I followed the advice of other reviewers and cut the broth down to 2 cups, added an extra can of black beans (not pureed), a handful of cilantro which I blended in the food processor, and I also added a little more cumin and chili powder to my personal taste. YUMMY!!! I will definately keep this recipe in my files :-)

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SWEETSAP

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Reviewed: Jan. 22, 2009

I read the reviews and made the following changes: I used 2 cups of chicken stock, 3 cloves of garlic and 2 celery stalks. It was really quick to make and also quite economical. Next time I'll add some different veggies (green beans, spinach?) and more spices.

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Newby3

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 21, 2009

Tasty but not amazing; pretty typical black bean soup. I would add celery next time.

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Jennifer Juniper

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

This was not only delicious but low fat and fast and easy to make! I wanted a creamier soup as well so I reduced the amount of stock. I also added cilantro and celery. Loved it!

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queensgirl75

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Bellerose, New York, USA

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Reviewed: Jan. 19, 2009

This was the best soup that I can say I have ever had!! I liked the fact that it was very filling and healthy. I wouldn't change a thing when making it. Thanks for the wonderful recipe.

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Rochelle1979

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 18, 2009

This recipe gets 5 yums from me. I made this the other day and I LOVED IT!! It's like chili soup [without the meat]. It was still delish the following day when I reheated it. I DEFINITELY recommend this recipe and will make it again tonight.

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Barbara

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Westfield, New Jersey, USA

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Reviewed: Jan. 17, 2009

Great flavor & easy to make!

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111angel

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Reviewed: Jan. 16, 2009

This was such an easy recipe! My husband loved this soup. I made it last week for dinner and I am making it again this week!

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Mrs. Lee

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 13, 2009

This soup was great! Even my husband who "hates beans" ate 2 bowls. I added a bit more chili powder to it and then a spoonful of sour cream. Ive made this recipe several times since.

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Summer

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

This was very good with a few additions. Like other folks, I added an additional can of black beans, a total of two cloves of garlic, and a half a jar of pace picante sauce. Yummy!

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