Reviewed: Apr. 15, 2009

Surprisingly good! Only used two cans of black beans, didn't drain completely. I did not puree any of the ingredients. Added chopped celery and carrots, sauteed with the onions. Used veggie broth & 2 tbsp of apple cider vinegar. I really want to try this with 3 tbsp red wine vinegar next time. No need for salt - so many of the ingredients have it added already! Hubby garnished w/ tabasco, I sprinkled a little "Frank's Red Hot".

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ROCKES

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This is a fantastic recipe for those that are trying to find good flavor and watching how much fiber they eat. I "skinnied-it-down" by using turkey ham, fat free plain yogurt and olive oil instead of margarine. I tossed a bit of Chipotle Tabasco as well to increase the smokey flavor. WOW!!!

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Kristy

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Reviewed: Mar. 15, 2009

I really liked this soup, which surprised me a little - I hadn't been sure about it. A couple changes --I didn't have any sherry vinegar so I used a little cider vinegar and a splash of sherry. I used garlic & olive oil canned tomatoes, a little more ham than called for, black pepper & cayenne. I didn't puree 2 cans of beans like it said, but pureed a couple ladlefuls of the soup when it was finished, but before I added the ham. The pumpkin flavor is really subtle, not sweet at all. My brother has been here for the weekend and was not real excited about the soup, thought it sounded too healthy and hippyish, but ended up really liking it. He said, "Tell them I gave it 2 thumbs up." I started to explain the rating system to him and he lost interest pretty quickly, so I decided he gave it 4 stars. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2009

Not one of my favorite soups, but it's alright. I added a little bit of cumin to it, since it seemed bland otherwise. I think it really needs to set awhile for the flavor to really develop fully. I'm not sure that I would make this again, too many other great soups to make. Edit: My original rating was three stars, but after reheating this soup, I would definitely make again, it was good!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 23, 2009

I've made this twice and tasters loved it both times. I altered the recipe to make it into more of a chili. Didn't puree anything; used 1/2 the amount of broth the first time and increased simmering time by 30+ mins the second time to thicken it up. Added cumin & coriander as suggested by other users. Omitted ham.

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chocolatebuckeyes

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Oakland, California, USA

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Reviewed: Jan. 28, 2009

Excellent recipe but because I never seem to follow a recipe exactly here is what I changed...I sauted the garlic, onion, and a jalapeno in some bacon grease and added cumin and fresh cilantro.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 18, 2009

This is a delicious and flavorful soup. I am a vegetarian so I substituted veggie broth and soy bratwurst. I also used apple cider vinegar instead of the sherry. I have also added corn from time to time and enjoyed the added texture. This is one of my favorite soups. I highly recommend it!

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MLPS

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 10, 2009

I did quick and easy adaptation of this recipe, using two cans of refried black beans and one can of whole (rinsed) beans, two cups of salsa in place of the tomatoes and onion, added a Tbsp+ cumin and only two Tbsp of vinegar. I think the vinegar does spark the flavor, but it should be added to taste. I started with 4 cups of broth and added about another cup of water to thin the soup out a bit. I did use ham and had homemade pumpkin puree. Great taste for almost no effort!

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 6, 2009

Yes, this is an ugly but a goodie. My family enjoyed this! I cooked dried black beans according to directions and used those instead of canned beans. I used about half a can of diced tomatoes with green chilies and a small can of tomato sauce. I also added 1/4 teaspoon cumin and used chicken broth instead of beef. I omitted the ham (although I used a bit of bacon when simmering my beans). I didn't puree any of it in the hopes that it would showcase the orange of the pumpkin (and to simplify). It worked at first but by the time it had simmered, the orange color had turned into an ugly brownish color.

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sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Jan. 4, 2009

This is a yummy soup and quite forgiving! I didn't have diced tomatoes so I used Rotel, I didn't have sherry vinegar so I used cider, I didn't have beef broth so I used chicken broth and I didn't have ham so I sent my husband to the market! Just kidding- I skipped the ham but will pick some up for leftover soup! The beans and pumpkin flavors complement each other beautifully! Thanks for sharing, this is a keeper!

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DOGWOODRIDGE

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Reviewed: Jan. 2, 2009

Very good and unique soup. I'm glad I was curious enough to try it, because I really liked it -for flavor, for how easy it was to make, and for all the healthy stuff in it. I didn't have sherry vinegar on hand, so I used cider vinegar instead. If anything, I might add a little less vinegar next time. It wasn't an unpleasant flavor, but it did seem a little too strong. I used butter like the recipe calls for (mmm...butter), but next time I'll try olive oil to make it even healthier.

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BamaHaole

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Dec. 10, 2008

I completely left out the butter to eliminate the fat. Other than that, I followed the recipe exactly and it was delicious! I also topped with some fat free sour cream before serving. Great on a cold evening! Thanks for the great recipe!

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wedway71

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

Made this over Thanksgiving weekend. Very good and good for you. Thick soup. I didn't have the sherry vinegar, so just added some white vinegar.

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streckf1

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Reviewed: Dec. 6, 2008

This soup is easy to make and tasty! I added pepper to the garlic and onion while cooking, and omitted the salt completely. I pureed half of what the recipe called for and left the rest whole. I added slightly more pumpkin (about 3/4 of a 29oz can) and a whole pound of ham. Great recipe.

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NRKevo

Cooking Level: Intermediate

Home Town: Webster, Wisconsin, USA

Living In: Salem, Wisconsin, USA

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Reviewed: Dec. 3, 2008

I made a vegetarian version of this using imitation bacon bits in place of the ham, and veggie broth instead of beef. I used apple cider vinegar. It went over well with the whole family; everyone ate it and liked it. It definitely improves after it sits and the flavors mingle, so I would suggest making it ahead, refrigerating it, and then re-heating it to serve it.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 28, 2008

Absolutely delicious! The changes I made were: puree the entire soup, use veggie broth and no ham (vegetarian), and add some bay leaves and ground ginger. This is the perfect HEALTHY comfort food, and I'm so glad I made a huge batch! It goes great with the Cranberry Guacamole also found on this site.

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Maggie

Living In: San Diego, California, USA

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Reviewed: Nov. 24, 2008

What an odd combonation this is, but this soup is fantastic. It's so rich and hearty. But it is a very ugly soup. I substituted the ham for cocktail weiners cut in quarters since I didn't have ham. I also substituted with apple cider vinegar. I also used the can of tomatoes that have the green chiles in them and that gave it quite a kick. That may not be for everyone. With the chiles, I don't have to salt the soup, (which is good because I use a LOT of table salt). Thanks.

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ZIGGRL

Home Town: Waterford, Michigan, USA

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Reviewed: Nov. 22, 2008

This is one of my favorite black bean soup recipes! As a vegetarian, I omitted the ham and used a vegetable broth and it turns out great. I make extras for the freezer and take them to work.

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barefootmaven

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Reviewed: Nov. 7, 2008

Very tasty!

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danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2008

So easy! Didn't change a thing. Made for Halloween. It's usually pretty busy at our front door with the 400 to 500 Trick or Treaters, plus trying to get my own three kids ready. Was easy to make ahead of time, and just simmer on lowest heat. Husband has told me at least 4 or 5 times how much he liked the soup. (I didn't tell him how easy it was).

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