Reviewed: Apr. 22, 2009

I don't know if I did this recipe right, everyone seemed to enjoy it. It was WAY to spicy, and I like spicy. Also I guess I like soups with more substance...

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Liz3

Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

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Reviewed: Apr. 21, 2009

Absolutely delicious. I skipped the jalapenos and hot sauce to keep the soup kid friendly and instead added diced green peppers, onions and corn. I let the soup cook on low all day then used a potato masher during the last hour of cooking to thicken it a bit. Yum!

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Jen

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 4, 2009

This is a staple in our home! The very first time I made it, I added all of the 'heat' and only my husband loved it. Now I make it regularly without the cayenne pepper or jalapenos or hot sauce and the whole family enjoys it (kids too)! I actually use this recipe for my pinto beans too (add a ham hock) and they are delicious this way! Thanks for the recipe.

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Laura

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 3, 2009

I didn't add the jalepenos, as I didn't have any (plus, I figured my son wouldn't eat it so spicy). It was spicy even leaving those out! I also added a can of diced tomatoes and a pound of kielbasa. I soaked the beans overnight AND cooked them on high for 9 hours, and they still could have used more time to soften. Topped with sour cream and cheddar cheese, this soup was yummy!

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Bernadette

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Reviewed: Mar. 31, 2009

I was not impressed w/this recipe. I love black bean soup - but it was not that great to me.

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3.wolves

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Reviewed: Mar. 3, 2009

This is the best, cheapest, easiest soup ever! I serve it with a dollop of sour cream and homemade pice de gallo on top. I also blend it, as is an option in the recipe, using a hand blender.

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Kristi P

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Excellent! I sauteed some onions and garlic in EVOO and cut back the chicken broth to 5 cups. I added extra jalapenos and some spicy sausage. YUM!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Feb. 22, 2009

I was not thrilled with the slow cooker results...I am a big fan of black bean soup, and this was my first try in the slow cooker. I soaked the beans for almost 24 hours and cooked on high for five hours, then on low for three, the beans are NOT cooked. I gave up and put it in the refrigerator - will have to pull it out later and cook again on the stove so that it is edible. You definitely need to take extra care to ensure your beans get cooked ---- for me, it is not worth the extra time when I can make it on the stove.

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klake

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Reviewed: Feb. 11, 2009

This is a delicious soup! I almost overcooked it in the crockpot, leaving me with a very thick soup, but it was still very good. I used leftovers for lunch the next day by putting the beans in a whole wheat quesadilla with chopped red onions, fat free mozzarella cheese (grated) , chopped cilantro and a bit of sour cream, I rolled it up and made the best black bean burrito I've ever tasted! Thanks for the recipe!

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mitch

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Nicholson, Georgia, USA

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Reviewed: Feb. 4, 2009

Delicious!

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Kimberley

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Reviewed: Jan. 28, 2009

I made this yesterday and thought it was delicious. I soaked my beans overnight, used the recommended ingredients except for using pickled jalapeno slices (about 1/4 cup) because I didn't have fresh and also I used minced garlic instead of garlic powder. I cooked it on low for about 10 hours then used an immersion blender to thicken it up. We served this soup with shredded cheddar and fresh cilantro. It was spicy, but not too much for us. We will definitely make this again!!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Jan. 27, 2009

I made this soup for my husband and his dad. I used 4 cans of black beans instead of the dry. They RAVED at the flavorful broth and spicy kick! Since then, I have experimented with adding italian sausage. It is a keeper in our house!!

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NADINA

Cooking Level: Expert

Living In: Burton, Ohio, USA

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Reviewed: Jan. 24, 2009

I love spicy foods as much as the next person but this is too much heat. Like other reviewers said it's all heat and no flavor. I think it would be much better with no cayenne pepper and more jalepenos instead. I'll try a different recipe next time.

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jguard

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Carmel, Indiana, USA

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Reviewed: Jan. 18, 2009

This is good....with some changes. One, you don't really have to use the slow cooker for this recipe, and I opted not to. I did soak the beans overnight first. I added a diced onion to this, and simmered that first, then added the beans, broth, and spices. I also added a few dashes of garlic powder as well as a can of green chiles. I smashed beans a bit with a potato masher after they were cooked. The soup is good. Nothing that I will crave, but it is good.

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Kerry

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Reviewed: Jan. 7, 2009

Sorry, this one just didn't work out for me. I soaked the dried beans overnight and then followed the recipe, but the beans were still hard at the end of cooking. I also thought that while it certainly had spice, it lacked flavor. I kept the leftovers and will try to salvage this by using it as a base for another black bean soup recipe I've found.

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Michelle

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jan. 6, 2009

I used canned beans and threw in the bone from the holiday ham. My SO says it's the best thing I've ever made, and I am a pretty good cook(if I do say so myself)!

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Edi

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jan. 4, 2009

I was very skeptical of this soup when I was making it especially since I didn't have one of the ingredients(ground cumin) I just left it out and hoped for the best. Well, I was unawere my sister brought some to work and all her co-workers RAVED about the soup. I finally tried it and was pleasantly surprised. It was very good. I will be making this one again.

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Sabrina P.

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Henderson, Colorado, USA

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Reviewed: Dec. 29, 2008

very good, at the end of cooking time, I added cooked rice to it.

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duckieswife1

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

SO good...we love spicy food and this was right up our alley! My husband loved this so much he had a second huge bowl of it! He begged to take it to lunch during the week as well....we followed the other reviewers and doubled the spices. It was great!

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lisapetersen

Cooking Level: Intermediate

Home Town: Hutchinson, Kansas, USA

Living In: Mission, Kansas, USA

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Reviewed: Dec. 4, 2008

I make slow cooker recipes on work days so I'm not home change the temperature halfway through the cooking. I cooked this on low for 10 hours and it came out brilliantly. I definitely think that this soup needs the pureeing. For once I actually just seasoned as the recipe was written because I was running really late and I didn't have to adjust later as it was to my taste. I'll definitely add this to my regular rotation because it's easy and yummy.

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CHLOEJONES

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Spicy Slow Cooker Black Bean Soup

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