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.

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!

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.

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!

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.

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!

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

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.

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

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.

Super fast and delicious!

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.