recipe reviews for:

Heddy's Black and Red Bean Soup

“A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.”

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Reviewed: May 14, 2009

SOOOO GOOD!!! The only thing I did different was I didn't add the syrup and I added some of my homemade salsa:) This recipe is a keeper!

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Reviewer:

gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Apr. 19, 2009

Great tasting soup! I didn't puree the vegetables because I like chunks of flavor! This is a wonderful vegetarian meal!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Nov. 10, 2008

This soup was fairly good, but nothing special. I couldn't taste the maple syrup at all.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 1, 2008

I made this soup two days ago for a visiting friend who is a vegetarian. I did not use the maple syrup or the corn. It was absolutely delcious and will be on a regular rotation on our family's dinner table-year round! Thank you so much for this recipe!

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Mel S.

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Reviewed: Jul. 7, 2008

YUM!! My family absolutely loved this recipe, even my children. I had to substitute one of the cans of red beans for white beans and it still came out just great. I added in the maple syrup and 1 tbls of the chili powder. I also added in 4 servings of whole grain brown rice while simmering to add more "bulk" to the soup. We grated cheddar cheese over the tops of our bowls and let it melt....soooo good! This recipe made a huge pot that will feed my family of 4 for 2 meals, and cost less than $5!! Thanks for sharing this one!

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Reviewer:

rjsmomcreed

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Reviewed: Jan. 16, 2008

Easy peasy! And tasty too! I made the chili powder version and really enjoyed it. I used dried beans I'd previously cooked and frozen. I'll also make a shameless plug for my Grandmother's Buttermilk Cornbread recipe on here and tell you that it is great served with this soup!!

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BETHANYWEATHERSBY

Home Town: Brookings, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 15, 2007

I left out the celery because I didn't have any. I went for the maple syrup option and it was very good. It is nice to have a black bean soup that isn't automatically an overt chili/southwestern flavor. I also made some brown rice to pour the soup over and it was very hearty meal.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 8, 2005

awesome! I'm not sure why, even though I chose to make this recipe, I wasn't that thrilled about it while making it. GREAT flavor! I halved the recipe (dummy me forgot to get 2 cans of each bean. Next time I'll go un-canned and do dryed beans, fresh tomatoes, etc.

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raesquared

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Oct. 22, 2005

Very easy and tasty. Even the kids liked it.

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BIOMOM02

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Reviewed: Dec. 14, 2004

Just wanted to clarify- with the 2 optional ingredients, do not leave them both out. You should choose one or the other of them. If you choose the chili powder (add it right before the broth) the flavor is kind of reminiscent of chili, if you leave out the chili powder and use the maple syrup instead, you get my 8 year old daughter's favorite soup in the world.;-) Of course, you may substitute chicken broth for the vegetable broth, and it still tastes wonderful, but obviously it is no longer vegetarian. Enjoy!

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