The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 25, 2009
Not the best I had to make so many changes to this to make it taste good. Not sure if I will try again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 25, 2009
I would give this recipe more stars if it weren't for the extreme heat level of it even after I cut back on the chili powder. I like spicy food but this was too much, however it was great with added cooked rice and leftover shredded beef from a "shredded beef for tacos" recipe I found on AP. I did use canned black beans (some of those pureed like another reviewer suggested). I had a lot of Cilantro in it also which my husband thought I added too much of, but I loved the dish and so did all of our six children. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 15, 2009
This a really good base for a great soup. I added about a half cup of diced onions and a half pound of bacon that I had browned in a skillet together. An imersion blender used lightly gives it a more authentic touch I think.
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Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 9, 2009
This is a very good soup to add to one's recipe collection. I did cut back on the heat and it still had a good flavor. I also, used my immersion blender to give the soup a little more thickness. Too top of the soup I added a dollop of sour cream, a sprinkle of cheese and served it with cheese-its.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 4, 2009
good. i used 4 c broth and creamed half w/ my immersion blender. this was great w/ some fresh pico. very spicy
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 3, 2009
This was so tasty!!!! I will make again!!! It is so versatile!!! I followed the recipe as writen. With one exception.... I used my immersion blender at the 4 hour mark as per another reviewers suggestion. Not to SPICY!!! Just right with the heat!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 26, 2009
I am a HUGE black bean soup fan, but this one just did not do it for me. I followed the recipe exactly, but the beans were never softened (for future cooks, be sure to boil the beans, even though the bag directions do not tell you to). Even after running the soup through with the immersion blender, it was still WAY too runny for our tastes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 20, 2009
This was delicious. Modifications: 3 cans beans, 1 can diced tomato, 1 can chicken broth, 1 pkg taco seasoning, 1/2 lb ground beef, 1 chopped onion, 1 can diced green chilies, 1 teaspoon jalapeno pepper. Added all to crockpot. Followed the hint to blend 1/2 the soup to make creamier. Topped with sprinkling of cheddar. Will definitely make this again and wasn't too spicy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 20, 2009
Super good-I used WAY less jalepeno and it was still spicy, but good. Cooled it down with sour cream and it was great!!
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 19, 2009
Too simple to be good and yet it turned out great! I will absolutely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 17, 2009
I also added onion and some carrots. Real good with cheese and sourcream on top. Probably wouldnt make black bean soup again. Its ok but no my thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 15, 2009
Very good, not too spicy. I added onion - everything tastes better with onion!! I also used my immersion blender to thicken it up a bit. Would make it again on a cold winter day.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 14, 2009
My husband thought this was very good. It is very spicy, so beware. I'm a mild to medium salsa kinda gal and found this far too hot for me.
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Home Town: Wilton, Iowa, USA
Living In: Muscatine, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 14, 2009
As my husband well said "This soup kick butt. With numchucks!" I made a few changes to accommodate my supplies on hand. I had to use up some tomatoes pronto so I put in 2 chopped romas. Also, I had a 1/2 lb of ground pork that I threw in. Didn't have cayenne so I added a few more dashes of hot sauce. I deseeded two of the four peppers to reduce the heat a little (my poor sister STILL thought it was too spicy!! I thought it was perfect). I also used fresh garlic instead of the garlic powder. Served up with chopped cilantro, diced onion, and irish cheddar cheese. SOOOOO yummy. Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 13, 2009
This was really cheap, easy and delicious! I added about 1 cup of leftover refried black beans, which helped thicken the soup a bit. Note that black beans don't need to be soaked overnight, just boil them for 10 minutes before adding them to the slow cooker with everything else.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 7, 2009
Taste was pretty good on this soup, but I think that next time I will probably add some smoked sausage to make it a little more substantial.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 29, 2009
I was nervous about trying this because the ratings were so divided. But I'm happy to announce this rating is positive! I soaked my dry beans from 6pm until 12pm the next day. I only used 4 cups of broth, and I added a can of diced tomatoes with green chilies and a diced Jalapeno pepper. Per another reader's suggestion, I also added one packet of Goya Sazon. When it was done I blended half of it, and served with cheddar cheese and sour cream. I will make this again.
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Cooking Level: Beginning

Home Town: Manteca, California, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 17, 2009
Very good recipe. But it's too spicy, and coming from me that's saying something. Perhaps my jalapenos were particularly potent, but I think it was too much cayenne. Add 1/2 the amount, you can always add more if needed later.
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Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 22, 2009
Added all ingredients in the crock pot the night prior and left in fridge while the beans soaked overnight. I used fresh jalepeno, cilantro, and red onion and added everything else as instructed. Due to the advise of another I added 2 packets of sazon which really enhanced the flavor. I opted also not to puree half the soup (my blender is broken). The soup came out perfect and not hot at all - the entire family loved it. I will make this again.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 19, 2009
Instead of "soaking" the beans overnight, just wash the beans; add the chicken broth (or whatever liquid you want to use); bring to rolling boil for 10 min., cover and let set for 2 hrs. Easy, and a "no fail" way to soften any bean you want.
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