Reviewed: Jun. 5, 2009

This was a very odd tasting black bean soup. It has way too much tomato, and the refried beans gave it a strange texture. I won't be making this one again.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Apr. 4, 2009

didn't like it.

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Jenbug

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This is a really nice recipe! It tastes even better if you make it using freshly made beans and home made refried beans (I use the Refried Beans Without the Refry recipe from this site). I also generally replace the lemon juice with lime.

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ABBAJEN

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Reviewed: Feb. 4, 2009

Made this to go with my Mexican themed Superbowl goodies. It was a hit! Hubby accidentally bought tomato sauce instead of puree when i sent him shopping, so I just went with it. Also used onion powder as I am not a fan of onions for the most part. Turned out execllent, but a little more runny that I had hoped. That is the only reason I gave it 4 not 5 and maybe this is because I used the sauce.

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JMMILL

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Reviewed: Jan. 2, 2009

This soup is so easy and delicious!! I trippled the amount of garlic and ginger. I added a can of diced tomatoes with onions, cilantro and peppers. I wanted to add a can of corn but i didn't have any. I replaced the sugar for 2 handfuls of brown sugar. sour cream, cilantro and green onions on top with grated cheese makes it perfect. my vegetarian friend loved it!

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domo

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Reviewed: Dec. 29, 2008

Very good soup! Easy and tasty! I made a few minor changes. I added cumin and red pepper (I could find cayenne pepper in the store). I also used lime juice instead of lemon. Just make sure you stir the refried beans until they are well blended so there are no lumps.

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TOBINEA

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

I made this as a side for chicken sandwiches for an easy dinner. It was very good. The only changes I made were that I didn't have thyme or celery salt, so used some Italian seasoning and I also used tomato sauce and used chicken stock instead of vegetable. I used fresh lime instead of lemon and added some green onion. It was just spicy enough and I served this over some leftover rice. Very yummy! Very versatile and the bowls were all empty.

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lostjujubeans

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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Reviewed: May 31, 2008

This soup tasted more like Tomato with Black Bean Soup. I'm use to having cilantro and lime juice in my black bean soups but I gave this recipe a try anyways. I didn't care for the it but my Husband liked it.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Mar. 11, 2008

Delicious! It reminded me of a black bean soup that I had in a local restaurant. They added bits of tender brisket to their soup and it was wonderful!

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Sherry A.

Cooking Level: Intermediate

Living In: Adkins, Texas, USA

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Reviewed: Mar. 5, 2008

This recipe has too many ingredients to be considered easy. The tomato flavor was a little over-powering, and the refried beans gave it a strange texture. I prefer some of the other recipes that use pureed black beans instead.

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Kimberly C.

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Reviewed: Mar. 2, 2008

This soup was extremely easy to make. I had refried (pinto) beans in my cupboard, so I used those plus a can of sweet corn, and it was delicious!

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FoodLuvar

Cooking Level: Beginning

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Reviewed: Feb. 11, 2008

With all of the rave reviews I was really dissappointed. The refried black beans although sounded like a good idea, just left "chunks" and a "gritty" texture, the more I stirred the more the other beans broke down. I would like to try it again but I would definitly use a food processor for the refried beans and broth and maybe add a little more fat somehow for the gritty factor. Other than that sounded like a great recipe, can't figure out where it went wrong.

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Laura

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

Delicious last-minute soup, as long as you have refried and regular black beans handy. Easily halved for a dinner for 2 with sour cream to garnish and tortilla chips for dipping. Thanks for posting the recipe!

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Newlywed Learner

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Reviewed: Jul. 2, 2007

Pretty Good but needed more spices. Trader Joe's has refried black beans.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Jun. 30, 2007

Without question the best black bean soup recipe I have ever tasted. What sets this black bean soup apart from the others is the refried black beans. This gives the soup a rich smooth base that I have not found in others. I had trouble finding refried black beans at my grocery so I googled it and made my own. Very simple and very good. I halved the recipe below to make the quantity about equal to that called for in the soup recipe. Amazing soup... This is a must try. Refried Bean Recipe 2 (32-ounce) cans black beans, rinsed and drained 2 cups water 3 tablespoons lard or vegetable oil 1 large onion, diced 1 1/2 teaspoons salt 1 tablespoon cumin Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

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klant

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Reviewed: Feb. 25, 2007

An outstanding soup. It was a hit with both vegetarians and omnivores at an office luncheon.

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Denise

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

I love this kind of stuff, as long as it's spicy like it oughta be. First time I couldn't find refried black beans, so I made it using the Low-Fat Refried Beans recipe on here. Made it again after I found canned refried beans. I used chicken broth rather than vegetable broth because I never have that around, and I too used tomato sauce because I also never have tomato puree around. Overall I didn't do anything to change the flavor really, which was very good, and was good on a cold day. (Though admittedly, I started getting tired of it after making it twice too close together.) I liked it best with sour cream stirred into it. (In fact, without the sour cream, it's more of a 4.) Oh yes, and it was pretty easy - not a lot of prep other than measuring and dumping into the pot.

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Erimess

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

Super fast and delicious!

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knicolelynch

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Reviewed: Aug. 25, 2005

This was pretty good. I added green pepper and did tomato sauce, not puree. I had a can of refried black beans, but none of the regular, so I ended up doing 1 1/3 cups prepared dried black beans. I'm sure it's better, texture-wise, with the canned ones, but these worked. There's another black bean soup recipe on this site that I like a bit better, but this one was good.

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