Reviewed: Mar. 11, 2009

***Wow*** Where has this recipe been all my life? As others raved - so easy, yet so delicious. The extra spice suggestions were good. I rarely have green onion on hand, so I'll often throw in a small white or yellow onion diced. My family likes some added texture to this soup and I hold a cup or so back of the mixture from the blender. I've also thrown in some pre-cooked brown or white rice - a great way to use up some leftovers and add additional texture.

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Mar. 9, 2009

I made a few adjustments, and really enjoyed this healthy soup. Even Daniel enjoyed it with his usual sour cream topping. Changes: 1 can of black beans 1 can of black eyed peas 1 can of rotel (used lime and cilantro flavored rotel - very good) instead of the salsa Added spices to liking - red pepper, cumin, black pepper. Sauteed onion and garlic in olive oil to add extra flavor. YUM! We ate this with homemade flour tortilla chips. Had 2 big bowls, and some leftover for work lunch. It was just enough for us, and didn't leave us feeling ill or gassy.

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ramoslove

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Reviewed: Mar. 5, 2009

Delicious! I didn't have two cans of black beans so used 1 can of mixed beans and another one of black beans. I used a submersion blender to puree it while it was in the crock pot. I ate it with sour cream and green onions...but added crushed nacho chips to the top of the kids bowls. My fussy 9 year old son gobbled it up and loved it!

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Mar. 1, 2009

Love this! Healthy, easy, and vegetarian. I used some leftover fresh salsa and it was amazing! Also added sauteed onion, cayenne pepper, chili powder, lime juice, and a little extra cumin as suggested by others. YUM!!

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theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 27, 2009

Thank you for this recipe! Delicious and easy. I wanted to use up most of the salsa & broth so I made a recipe and half. I too kept about 1/3 beans unblended for texture, and added a drained can of Mexicorn. The corn added more nice flavor & texture.

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Christy

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Reviewed: Feb. 25, 2009

I made this yesterday for lunch. It was great. I agree with other reviews that the added sauted onion and garlic and fresh cilantro greatly improved the overall flavor. This recipe is a keeper.

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Mary P.

Cooking Level: Expert

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Reviewed: Feb. 20, 2009

I made this last night because I had a huge batch of black beans I made last week. This was good and simple. I think using homemade beans and high quality salsa made it even better. I topped mine with green onions, sour cream, crumbled tortilla chips, cheese, and chopped cilantro.

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Ms. Pie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 19, 2009

I rarely award five stars to a recipe because I think reviewers hand out 5 stars a little too promiscuously on this site. Many of my high ratings are compromises--for example, it's healthy but isn't superb tasting, but I rate it highly because it's tasty for a healthy recipe. this recipe has everything--it's easy to make; it's healthy; it's delicious. I sautee some diced bacon and reserve it--use a tablespoon of dripping to sautee half an onion, and reserve. Add a splash of key lime juice before prosessing. after processing I add reserved bacon and onion. Wonderful!

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

this is the best and easiest soup ever! I added a can of corn and also an extra can of black beans (kept them whole). I also followed other reviews and added lime juice, more cumin and topped it with avocado. Delish!!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 11, 2009

I followed the recipe except for a few things: held back on some of the broth and instead added the juice of one lime. Tossed in some chopped up cilantro and seasoned it heavily with cayenne pepper, chili powder and tobasco sauce because I like a little heat. I served it with fish tacos and put out topping that could be used for the tacos or the soup: cheese, sour cream, avocadoes, green onion, cilantro, tortilla chips, etc. SO easy - this is going in to my regular rotation.

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rlburns1222

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Reviewed: Feb. 11, 2009

Really easy and good. Can add hot sauce if you like to taste.

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Linda

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Reviewed: Feb. 10, 2009

Thank you for the wonderful recipe!! I followed the recipe as closely as I could based on what I had on hand. I followed one of the other reviewers suggestion of blending only one can of soup and then adding the other and it gave a very nice texture to the soup. I also added al fresco sweet red pepper chicken sausage cut up and a bit of shredded four cheese Mexican blend cheese. The sausage added a little kick to the soup and the cheese made it a little creamier. Absolutely wonderful and amazingly quick. Mixed with a fresh garden salad and you have a complete meal.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

This soup was excellent! Like the other reviewers I sauteed and added an onion and about 3-4 cloves of garlic. I also didn't have real chunky salsa so I added a can of tomatoes with chili's. To cut the sodium I added low sodium broth, beans and tomatoes.

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Mrs Taddicken

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Reviewed: Feb. 8, 2009

so simple and so good! I was skeptical because there were so few ingredients, but am glad i tried this. I added about a teaspoon of taco seasoning and some red pepper flakes to give it a little heat.

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krispy6372

Cooking Level: Beginning

Living In: Worthington, Ohio, USA

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Reviewed: Feb. 6, 2009

I cant believe how fast, aesy and delicious this is! I ate it all week and loved every bowl

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MEVANS

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Reviewed: Feb. 1, 2009

Very delicious and super easy, but it needs a little something. I think next time I'm going to add some frozen corn and some fresh cilantro.

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WantRice

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Reviewed: Jan. 29, 2009

I, too, made several changes. The original recipe is a great starting place for a really fantastic and healthy soup. Besides adding a green and red pepper and a red onion, I also added chipotle peppers from a can of adobe sauce. That really gave the soup an earthy, smoky flavor. For salsa, I used "Green Mountain Gringo" Roasted Garlic flavor; fantastic!!!

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Long Island cook

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Reviewed: Jan. 29, 2009

Wow! This really is as easy as it sounds! I made/ate this on my lunch hour after making lunch for my toddler and still had time to spare! I too reserved some of the beans to add whole, upped the cumin as others suggested, added some fresh garlic (from a jar--fast!), fresh cilantro, lime juice and splash of hot pepper sauce (caribbean) and it was really good. I think to make it great next time I am going to use fresh salsa as all I had on had was the jar type (which I really don't like the flavor of), but it did make it fast and still very VERY good! Oh, and no grn. onions on hand so just ate mine with some sour cream and few chips. Yumm.

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meiersh1

Cooking Level: Expert

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Reviewed: Jan. 28, 2009

I was very disappointed with this recipe!! I wish everyone had rated it by the actual recipe rather than their own additions. The recipe as-is is very bland. If you choose to use this recipe, be sure to follow the changes people have made, it won't make YOUR review a true review of the recipe though. I may make this again with everyone's suggestions.

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This recipe is tasty as is but the flavor was a little flat for me. I sauteed some bell pepper, jalapeno and onion and then threw that in the blender with the soup. That addition made this soup just perfect for me. Really fast and good.

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