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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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 24, 2009

This is a great simple super-quick recipe that lends itself to personal taste. I like to blend half of the beans and keep the other half whole. I also love sweet corn and plenty of cayenne or chili pepper added in. I've even added slightly undercooked rice once. Different salsas are fun to try out and experiment with different tastes.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Another satisfied customer! Made this soup tonight and all my people LOVED it, including a 4-yr old, two 8-yr olds, 17-yr old and my husband! Made it exactly as the recipe states. We topped ours w/ shredded cheese and sour cream. Yummy recipe and SO easy! UPDATED 2/26/09: New favorite alteration to this recipe. Add 1T. lime juice, 1tsp. garlic powder and small fist of fresh whole cilantro to blender along w/ other ingredients. YUMMY! Can't get enough of this soup! I've made it four times already!

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Vickie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Jan. 22, 2009

Really easy, really delicious. We topped ours with grated jack cheese. I think next time I will use three cans of beans and a little more salsa.

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Sarah R.

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: Jan. 22, 2009

I LOVE this soup!! I can't believe something this easy is THAT good! I made it over the holidays for my vegetarian daughter-in-law and son and it was gone between the two of them! It's my "go to" recipe for my husband, as it's so diabetic friendly! I did try altering it a bit by doing white beans and salsa verde and, while it was good, the original recipe is perfection!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 22, 2009

nice and light. easy to make. very healthy.

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Ella

Cooking Level: Intermediate

Home Town: Clinton, New York, USA

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Reviewed: Jan. 17, 2009

I have been forcing myself to eat more beans because of how healthful they are. Even so, after making this exactly according to the recipe, I realized it was a bit too beany for me. (I always prepare recipes exactly as written the first time, because you cannot very well review your own alterations and then rate the recipe.) Rinsing the beans not only cuts back on the sodium in this recipe, but also improves the appearance, as it lightens up what is already a very dark colored soup. I would probably add a lot more salsa or other tomato based products if I were to make this again.

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lowsl21

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

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Reviewed: Jan. 12, 2009

Great recipe. I added a little chili powder, paprika, extra cumin, cayenne, lime juice, and cilantro and doubled the recipe. I then froze single serving sizes for quick meals, this soup is even better after being frozen! I will definitely continue to make this soup

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that_dozen

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Reviewed: Jan. 11, 2009

ADD freshly choped tomatos before serving! GREAT RECIPE! I did use previous suggestions of sauting garlic and onions to add before heating black bean mix. I also added an additional can of whole black beans to blended black beans, trippled the cumin and added hot sauce.

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amc

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Reviewed: Jan. 10, 2009

I have spent hours trying to make good black bean soup with almost no success. Now, you have made it so easy and quick. The soup is excellent. I substituted ham broth with some meat, and only processed half of the beans, adding the second can as it. I loved it!

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MCL in KY

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Reviewed: Jan. 8, 2009

This is a pretty good quick recipe! Love finding shortcut recipes, and this is a great base. I did as another reviewer and kept some beans separate to add in while heating. Also, we use Herdez salsa, so I didn't need the full amount to get max flavor. Will probably add a drop of Scorned Woman next time to get a bit more complexity/smokiness and a bit more heat. Made this in the blender the second time for a nice smoothness with the added whole beans. Thanks for the great recipe!

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bluestocking

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

This is a great base for black bean soup. I sauted the onion and garlic with a quarter green and red bell pepper. Also added mexican chili powder, give it a little more kick...I like it spicy.

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