Reviewed: Jul. 1, 2008

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.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 18, 2008

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.

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kssonrisa

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

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.

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HANNAH82

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Jun. 1, 2008

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!!

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jx6s

Cooking Level: Intermediate

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Reviewed: May 19, 2008

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.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 18, 2008

This is a really great basic starter recipe , a great place to start from. I messed around with the portions a little bit to get a thicker soup, made a few mistakes, used fire roasted tomatoes, and added jalapeños and celery to the mix. My guests loved it and my roommate and boyfriend were begging for more. Great base with tons of possibilities!

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Skye

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Savannah, Georgia, USA

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Reviewed: May 8, 2008

WOW this was spectacular. It's in regular rotation at my house now.

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ROTOZOOMER

Cooking Level: Beginning

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Reviewed: Apr. 29, 2008

This soup was fabulous! I made it as directed but cut back a little on the chili powder as I fed a 2 year old. We had it for dinner with garlic bread and it was very filling...and healthy!

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Jwelch

Cooking Level: Intermediate

Living In: Estero, Florida, USA

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Reviewed: Apr. 2, 2008

I really liked this recipe. My husband and I recently made the switch to vegetarian and this was a great addition to my growing collection of vegetarian friendly meals. I took the advice of some of the other reviewers and added more beans, garlic, and chili powder. I also used less broth and added a little bit of spinach and green pepper. We like our food spicier though so next time I will add cayenne pepper as well as more salt and pepper.

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AMESCAT777

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Reviewed: Mar. 29, 2008

I really liked this recipe. Simple but delicious flavors. I didn't have corn so I omitted that, but added a can of pinto beans. I pureed one can of black beans with a 24oz. can of peeled, diced tomatoes and it came out great. I also used 3 cloves garlic and added 4 celery stalks, chopped.

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Mar. 20, 2008

Excellent! I added a 1/2 bag of fresh spinich at the very end of the cooking time, only 3 cans of vegitable stock, and a dash of hot sauce. Will definately make again.

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Amy

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Reviewed: Mar. 8, 2008

This recipe was terrific. My husband loved it. However, I did add stew meat. Meat is a must in vegetable soup with him. I also used both chicken broth and also some fresh tomato juice from the tomatoes we juiced from our garden in the summer. Simply delicious@

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appledumplin

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Reviewed: Mar. 7, 2008

Very good and tasty recipe although I did make a few changes. I add 1 tbs. of minced garlic,2 potatoes cut up, frozen corn, 1 can original Rotel,3 cans Garcia'l black beans drained but not rinsed, 1 vegetable cube, 2 cans vegetable broth, and 2 bay leaves. I cooked it until all vegies were tender then cooled half of the soup and put it in the blender (I didn't blend anything in the beginning as the recipe suggested). I reheated the soup and added fresh spinach at the end. It was a delicious, hearty soup and look forward to making again.

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Treebs

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Reviewed: Mar. 5, 2008

Great soup! We make it at our cafe often. Don't change a thing. Love it!

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 1, 2008

Excellent tasting healthy soup! I agree with the previous reviews and would recommend that you decrease the stock to 3 cups or even 2.5 cups for a thicker soup. Plus, cilantro adds a nice touch!

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MICHEE122

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

Delicious! I used fat free/low sodium chicken broth instead of the veggie broth. Also added 1 can of diced green chilies and 1 can of diced fire roasted tomatoes. Used frozen baby white corn. Love bean soups!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

This recipe was was better than I was expecting! Wonderful blend of tastes not your standard 'flat' black bean type soup. Great with french bread. I will be making this again!

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missyoumuch

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

This was good, but didn't blow me away. I always use frozen corn instead of canned- the soup was a little watery IMO. Very healthy, though. Might want to add refried beans like others if you like it thicker & maybe some more spice.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jan. 31, 2008

Wonderful, wonderful recipe! I have made it several times: once as directed, once with a small can of tomato paste, and once with 1 can tomato sauce. We definately like it best with the tomato paste. This gives a great tomato-y flavor without watering it down. It was a perfect recipe while we were doing a "Daniel Fast" (mostly veggies, fruit & water). Came out perfectly in a crock pot, and tasted great as leftovers. The best part is you can throw in all kinds of veggies to make it more substantial. I highly recommend!

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jan. 31, 2008

This soup was great but I made a few changes to suit my personal taste. I browned 1 lb of spicy turkey sausage and added that to the soup. I also added mushrooms and 2 extra cans of black beans to make it more of a bean soup and less of a vegetable soup.

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