Reviewed: Sep. 28, 2008

My fiance the Texan LOVED this. Thank you!

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TK101CHIC

Cooking Level: Intermediate

Home Town: Lisbon Falls, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 26, 2008

So simple and so good!! I used a smoky salsa which had great flavor and only blended 1/2 the beans and 1/2 the salsa. Added garlic and used chicken stock, just enough to get the consistency I was looking for. My husband said that he would have liked it to be chunkier, so next time I am going to add some diced tomatoes. Very easy to modify to your own taste.

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Sep. 22, 2008

This was delish. My hubby and I both loved it. I made it with chicken broth instead of veggie broth. Update: made this again and added 3T lime juice, more cumin and garlic...it tasted even better!

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 20, 2008

Quick and yummy meal. I've been making this recipe for years, after seeing a similar version in a magazine. It comes together in about five minutes with ingredients most people keep in the pantry, and it can be adjusted for taste using hotter or milder salsas.

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LawStudent

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 4, 2008

This recipe was so simple and exactly what I was looking for. I cooked up some spicy chorizo in a frying pan and added that in, too, which complimented the black beans and salsa really well. I've already made two batches and will definitely make it in the future.

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Christie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 3, 2008

WOW! Super yummy soup that you can actually feel good about eating. Plus it takes only about 15 minutes to have on the table. I followed the advice of prior reviewers and added some fresh garlic and lime juice and an additional teaspoon of cumin as well as reserving 1 cup of beans and adding them whole to the blended mix. This paired perfectly with cornbread! UPDATE: I added a whole bunch of cilantro! Nice addition!

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Sep. 1, 2008

Pretty good for a quick soup.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 29, 2008

This soup was just ok. I only added a cup of vegetable broth and that was plenty. The second night I ate the soup it was better but still just 3 stars. Thanks for the recipe though.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Aug. 27, 2008

Im only giving it a 3 star for its overall taste. It was good black bean soup. 500 people givin it 41/2 stars and i expected the best soup in the universe. It is however excellent for how easy it was to prepare. It took less than 5 minutes. And its relatively cheap. I used a large can of goya beans (30oz) {certain goyas dont have preservatives}, trader joe veggie broth, and whole foods roasted chipotle salsa. The salsa is what gives the soup most of its flavor, so try something bold. I also added some fresh cilantro to the blender. I think Ill add some fresh veg to the pot next time i make it. (Onions, garlic, corn, peppers, carrots, potato)

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zombiemikelanders

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Reviewed: Aug. 20, 2008

I've made three different versions of this recipe and this is my favorite: add 1/2 cup fresh cilantro to blended mixture, add 3 tsp lime juice, add 2 jalapeno peppers (seeds and all pureed), triple the cumin, add 3 tsp minced garlic, reserve half the black beans to add after blending. I've tried the recipe with canned whole kernel corn, which was okay, but I think I prefer just beans. I haven't tried adding onions yet, but that could be good.

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Ross

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Reviewed: Aug. 15, 2008

Very good, hearty soup. I added some corn and peppers after I blended it to give it a little more texture. Very good!

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Dani10188

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Reviewed: Aug. 8, 2008

I would give it a 10 if I could! It is fast, easy, and (best of all) healthy. I add more cumin, some red pepper flakes, cilantro and lime for more zing, but that is my taste. I have made this many, many times, and it always gets rave reviews!

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SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

Soooo good and very, very easy. I like to stir in 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, 1/2 can drained sweet corn (added after pureed), garlic powder, onion powder, cayenne pepper, and a little salt to the simmering soup for some added flavor and creaminess. I use an immersion blender to puree the soup. Even my carnivore boyfriend who thinks that soup should NOT be considered a maincourse LOVED it!! YUM!!!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 4, 2008

What an easy, healthy recipe! It's loaded with fiber and protein, and no fat (if you leave off the sour cream...which I didn't). I've fixed this soup twice recently, and my husband and I both love it. It's quite possibly the easiest soup recipe I've ever made. I reserved 1 can of the beans to add whole, but didn't change anything else. I served it with crab quesadillas and salad for a quick dinner. This recipe went into my "favorites" recipe book. Thanks!

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LATHAMDM

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Reviewed: Jul. 28, 2008

This is an awesome recipe for a quick, inexpensive, and filling meal. I wasn't expecting it to be so thin, so when I make it again this week I'm going to omit some of the vegetable broth and maybe add some more salsa. I also used salsa verde instead of a chunky salsa, which probably contributed to the thinness.

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Annie

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 22, 2008

One word, EXCELLENT!

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FINLEY93

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Reviewed: Jul. 17, 2008

I really didn't think this would turn out so great! It's so easy, I even used fresh beans I had made the day before. In addition to the cup of salsa, I also dumped in there some chopped onions and cilantro I wanted to use up. To top it off, fresh green onions and a little cheese went great! Next time I'll add a few slices of avocado too!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 13, 2008

A wonderful, quick and easy soup. Very great taste. Used chicken stock as that was what I had on hand.

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ALISSASMOM

Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jul. 6, 2008

Quick, easy and tasty. The salsa added quite a bite. I food processed 2 cans of beans and added a 3rd can of whole beans and some chopped green pepper for body and interest. Also upped the cumin to 3 teaspoons and added 1 t cayenne, 1 lime, 1 garlic clove before blending. Served with multigrain chips and a colorful salad. My husband enjoyed this a lot. Thank you.

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BAIRN

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Reviewed: Jun. 30, 2008

My husband and I really loved this recipe. It was very easy to make. I added cayenne pepper, fresh cilantro, lime juice, and more cumin. I also added onion before I pureed this. I also recommend leaving 1/2 of the beans out of the puree, and the sour cream is a must. It was kind of thin for our taste but we crushed tortilla chips and added them in at the end with a little cheese on top.

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