Reviewed: Dec. 21, 2008

Great base recipe! I added a whole can of salsa, just so I wouldn't have any left over, some extra spices, and frozen corn. This recipe would be great on its own though!

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Carla

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Reviewed: Dec. 18, 2008

Good recipe! I'm not so sure I like how runny it is, but it still has a very good taste. Will probably lessen the amount of broth next time.

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 17, 2008

I was starving and in a hurry and this recipe was in the back of my mind. I didn't have all the ingredients, so I improvised--northern beans for black beans, some garlic instead of cumin--and it came out really tasty. I can't wait to try this with black (and maybe pinto) beans and all the variations the other reviewers have come up with. This is one of the best vegan dinners I know of, and it takes zero time--fantastic!

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Sena

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This recipe is so good!! I can't believe how easy it was. I have made black bean soups which called for triple the amount of ingredients and took at least triple the amount of time to prepare, and I thought this recipe was a million times better! Next time I will leave a cup or so of the black beans whole, but other than that I would not change a thing. THANK YOU!!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 16, 2008

I have to say that I am not a huge fan of vegetables but I love salsa....go figure! This recipe allows me to get some veggies in without even thinking about it. I love black beans and this recipe is a nice twist to the traditional black bean soup. Coupled with the ease of preparation, I'll be making a lot more!

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ELMORONEY

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Dec. 16, 2008

yum! this was very good and easy. i did serve it over yellow rice. i also used chicken broth. I food processed the beans and salsa first. will make again and again .. also added chili powder

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Krysti N

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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Reviewed: Dec. 16, 2008

I thought this recipes was YUMMY! I also only blended one of the cans. And I tried to reduce the sodium by only add part water and part veg broth.

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KIERST77

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 9, 2008

I thought this was so wonderfully easy and tasty. This is a perfect recipe for my husband to make because he doesn't really cook, and even he could do this.

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Katroar

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Reviewed: Dec. 7, 2008

Excellent!

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alwaysbetty

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

Fast, easy, nutritous, TASTEY!! Family loved it. I used a fatty yogurt instead of the sour cream. Tasted great to me!

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rachel

Cooking Level: Intermediate

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Nov. 25, 2008

What a wonderful, quick recipe! I followed the wise advice of others and sautéed three chopped cloves of garlic in a bit of olive oil and then blended everything together in the pot with a hand blender to save on dishes. I had 19 oz. cans of beans and they worked just fine — I blended one in and kept the other aside, so half the beans were whole. I used three teaspoons of cumin and added a teaspoon of lime juice — I'd recommend using freshly squeezed lime juice. This was delicious, quick, easy, and I usually have all these ingredients on hand — I love this recipe!! Thanks so much.

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Sarah C.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 21, 2008

Oooo - YUM. I pureed one can of black beans and one can of pinto beans with the other ingredients, then added cooked bacon, onion and another can of whole pinto beans. I also put in a little hot sauce for kick and black pepper. But it is good in its original form too!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 17, 2008

pretty good, very easy to make! make sure you pick a good salsa, not a cheap kind.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Nov. 13, 2008

Easy preparation and great taste! I sauteed some fresh garlic in the saucepan before adding the bean/salsa/broth mixture. Also added a bit more cumin and a sprinkle of chili powder. Will definately be making this again.

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valdostagirl

Cooking Level: Intermediate

Home Town: Camden, Arkansas, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Nov. 12, 2008

LOVED IT!!! My husband and I gobbled up our first serving, and then we had seconds. I only made a few minor changes. I increased the yeild amount to six people. I took the suggestions of some of the other reviewers;I sauted 2 finely chopped cloves of garlic in about 1 1/2 Tbsp olive oil, and I added lime juice to the individual servings. I didn't want to take the time to cook any cornbread, but I served it with some Tostito's Hint of Lime corn chips. If you are watching your salt in-take skip the chips, but either way, Yum :0)

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R.Mills

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Nov. 12, 2008

Great recipe! Healthy and delicious!

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CODEBLEU

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Reviewed: Nov. 11, 2008

Super easy! A little pepper jack cheese mixed in while simmering gave it just the right amount of kick and added some texture. I also used low sodium vegetable broth from the "organic" section of the grocery store.

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Caroline

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Nov. 10, 2008

This soup was easy, delicious and filling (and low-calorie)! I topped mine with chopped jalapeno peppers instead of scallions because that's what i had on-hand and it was delicious. I also used an emersion blender instead of dirtying my food processor or blender. Cleanup was a breeze.

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Heather

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Nov. 10, 2008

So Good! Used the advice from others and added more cumin, cilantro, sherry, garlic and sauteed chopped onions. I also added a third can of beans, but left them whole and used chicken broth instead of veggie. I added chopped chicken and brown rice to make it a whole hearty meal. Would work out great as a dip if most of the broth is left out. Will definately make again.

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JEM

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Reviewed: Nov. 9, 2008

This was fantastic! It was so quick and easy to make. I added a tsp of minced garlic when I was running in through the processor along with some sea salt and milled peppercorns. Made some fresh salsa and tortilla chips to serve on the side. YUM!

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GWENIVIERE

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Black Bean and Salsa Soup

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