Reviewed: Jun. 11, 2009

Wow, this is a great recipe! I didn't change a thing, and it was really delicious and so easy. The dollop of sour cream on top is the perfect compliment. Yum! This recipe is a keeper.

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geege67

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Reviewed: May 27, 2009

This recipe was super easy and very tasty. I did make some adjustments though. I used dried beans instead of canned. I blended 2 cups in the blender and left one cup unblended. I sauteed half a red onion, 1 jalapeno, and 4 cloves of minced garlic and added that to blender along with the salsa and 2 tablespoons of cumin. i also added 1/4 of a teaspoon of chili powder. I cooked it for about 20 minutes letting it get thicker. I put 1/4 cup of brown rice in the bottom of the bowl, piled on the black bean soup and topped it off with cheddar cheese, a dollop of sour cream a tablespoon of corn, a tablespoon cilantro and a tablespoon of green onion. Lets not forget the avocado! Delish!

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Suzymcspillsalot

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Reviewed: May 16, 2009

Easy, Simple, Delicious! What more could you want? This would be perfect to serve as a first course when entertaining because it is quick and easy to throw together but it has a complex taste that would easily fool guests in to thinking it was much more work than it actually was. Excellent! By the way, it is also a very filling soup so it can easily be a meal in itself.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: May 9, 2009

This soup is inexpensive to put together, but tastes so great! I hunted around until I found no-salt-added black beans, which cut down on the sodium a LOT. Very easy to dress up with some sour cream or cheese or lime. Tasty!

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Dissonata

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Reviewed: May 4, 2009

We cooked our own beans and had a great fresh organic salsa. Great results! Very simple and very filling. Wonderful flavor. Lots of room to play with ingredients and it was great with tortilla chips.

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sis.e.bare

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: May 3, 2009

I've made this soup 3x so far and absolutely love it. My family loved it as well (including my extended family). I even made a batch to freeze in individual portions to reheat when I've had a long day at work and don't feel like cooking. I add rice to it for more texture. Delish!

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REALLYROSY

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: May 1, 2009

This was SOOOOO good and so healthy and I can't wait to make it again.

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HeatherN

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Reviewed: Apr. 29, 2009

This is a great weight watcher recipe. A half batch has 25 grams of fiber. Really too good to be true!!

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TAXIFOUR

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Reviewed: Apr. 23, 2009

What can I say except for WOW!! This was a great dinner quick and easy. My family loved it and it is a meal that will be made again. Make sure to add fresh garlic, cilantro and a little jalapeno pepper. I would definitely add another can of beans but keep them whole. We really like black beans and thought 1 cup of whole beans was not enough. Don't forget to top it off with some sour cream cheese and avocado.

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calidanni

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Reviewed: Apr. 20, 2009

I followed others and started by sauteing onions and garlic. I also added carrots. After 10 minutes, I added two cups of stock (I used chicken because it was on hand), brought it to a boil, and simmered it covered about 15 mins to soften the carrots. Then I added 3 cans of beans, salsa, cumin and hot sauce and pureed it all in the pot using my handheld. Delicious!

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AJNYC

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 20, 2009

This is my favorite healthy, tasty, and quick soup!! It's hard to find all those things in one recipe. I make this according to the review by BANSREEPARIKH.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Apr. 13, 2009

It's so easy and yummy. Even better if you add serranos or jalepenos, onion and garlic and saute before adding the rest of the ingredients. Really good with half a lime squeezed in at the end too.

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jenny

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Reviewed: Apr. 2, 2009

Very flavourful, I added extra veggies, which made it even more healthy. And it's so easy and fast, thanks!

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kpow33

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

We blend only about half the beans and leave the others whole. Our 2-year-old and 8-month-old love to pick out the whole beans and eat them before they finish off the soup. My husband loves this especially. He always uses the leftovers to dip chips in for a midnight snack.

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