The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 2, 2008
This recipe is a disappointment. It has no flavor, just heat (of which there is too much). Thumbs down.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 1, 2008
husband gave 5 *s !! kept spices the same (and included seeds from jalapenos) and although it burned my mouth a little, it wasn't the uncomfortable kind. i included: 2 cans black beans, 1 can refried black beans, 1 can corn, 2 cans tomatoes w/ chiles -- all undrained -- and 1 can chicken broth. perfect consistency! served over rice with sour cream & cheddar -- which made it heartier and helped cut the spice. i do think it would be just as good with only the black beans but have to trick some veggies into my husband somehow!
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KJR
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 12, 2008
i used better than bouillon instead of chicken broth, which usually makes for much better soup; however, i have to admit that this soup does smell better than it tastes. not bad, but it needs something. i added cilantro as an afterthought and that definitely kicked it up. but it may be that the best black bean soup recipes call for tomatoes as part of the soup base. i recommend trying those instead.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 9, 2008
This is a good recipe, I did have to make some alterations to it so I gave it a 4. I recommend mashing the beans down (or putting them in the blender like others suggested). I thought mashing was better, kept it a little more chunky. I also added onions and corn for more texture and flavor. My spices might have been older, but I had to actually add some more to make it more flavorful. Next time I will add some chicken to it as well. Its a tasty recipe that is easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 2, 2008
I have tried several black bean soup recipes and was just about to give it up forever...until this recipe. It is full of flavor and spices and VERY easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 13, 2008
This was delicious and incredibly easy to make. The spices were just right to me - not sure why someone would make this recipe if they don't like spice. Also, I don't see any need to pre-cook the beans before adding to the crock as others suggested. Before I turned the heat to low, I filled up my blender and pureed then mixed back in with whatever beans were left in the crock. This really helped thicken up the soup, but still left some whole beans for texture. Also added some chopped up turkey bacon at this time (ham or sausage would be good too). I served with chopped green onion, shredded mexi-cheese, and lite sour cream (sour cream also helps cut spice for those who need it). You could also top with a few sliced jalapenos and or chopped tomatoes. If serving as a meal, you'll feed five at the most. But there is plenty of room in the crock pot to double the recipe if you need to serve more. Will definitely be making this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 7, 2008
I was disappointed in this one. It smelled wonderful while cooking and I was excited to try it. I followed the recipe exactly. I usually love spicy food and beans, but this combination just doesn't work.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 6, 2008
added onions - absolutely perfect
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 28, 2008
Cooking time was way off - needed 3-4 MORE hours in crock pot. It also required some sort of mashing - this step is not optional. When complete, it was spicy, but lacked any other real flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 17, 2008
People really need to rate based on the recipe as written and not on their changes. As written, this is the pitts. As others have described, it's beans floating in gray water. Mashing the beans is without a doubt crucial - I just took a potato masher and began squashing them in the crock pot. Also crucial is doing something to add flavor to this boring bland blah dish. I sauteed up some onions and turkey bacon since that's what I had on hand. Then I ended up topping it with a little cilantro, sour cream, salsa and guacamole and looked at the final outcome of my dish and wondered to myself why I bothered with this and didn't just make fajitas with canned black beans. Hate to give bad reviews :( sorry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 16, 2008
Delicious! I did not have any jalapeno peppers but I did use an onion and 2 carrots, chopped. I used an immersion blender at the end and added fresh cilantro before serving.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Hambden Township, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 15, 2008
This was my first time making black bean soup and my husbands first time eating it. We both enjoyed it and will make again. I followed suggestions to add onion and fresh garlic. I also reduced the spice a bit since we don't care for things that are too spicy. Good flavor and simple.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 1, 2008
Great spicy flava flave. Perfect for vegetarians on a budget!
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Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 30, 2008
Whoa, was it just me or was the cooking time really off? I was planning on making this for lunch so last night I brought the beans to a boil and let them soak overnight. I then put the beans and everything else in the crock pot. At lunch, the beans were still way too hard - that's with cooking on high the whole time! So, I kept cooking them until dinner. The flavor of the soup was good. I was worried that it would be too spicy based on my early taste tests but by the end of cooking, it wasn't nearly as spicy. My husband's only complaint was that he thought the soup was a bit too boring with just the beans and stuff. He wanted more in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 26, 2008
-to make the quantity less i used 1 can of broth, 2 cans organic black beans drained - slightly less spices - 1/2 T cayenne - no chili powder - 1t smoked paprika, paprika, chipoltle - salt to taste - 3/4 small red onion - 1 can seasoned diced tomatoes - 8 oz creamed corn - 8 oz of corn - pureed half of the soup after it was done cooking - 4 hours on high - 2 hours on low if desired, after pureeing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 26, 2008
I love this black bean soup. I used 5 cups of chicken broth, omitted the cayenne and jalapeno and added a can of rotel and chiles. Cooked it exactly as listed and blended with an immersion blender at the end. Better than Bahama Breeze's black bean soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 12, 2008
I love the flavor of this soup. As others have suggested, it can be dressed up with avocado, sour cream, cheese, tortilla chips, onions, etc. Also, when the family was tired of soup, I drained the liquid off and used the beans as filling for burritos and as a topping for salads. This recipe makes a lot of soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 9, 2008
This is a fantastic recipe. I followed it exactly as written except the last hour of cooking I tossed in some brown rice to thicken it. I was using it for tortillas and it worked perfect!! I think I may skip the rice next time so that can just enjoy the soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 1, 2008
The spices are perfect, but it needs more textures. I tasted it after cooking as directed and decided it needed something. I added a can of crushed tomatoes and used the blender to puree half of the beans. That helped a lot. Then I topped the soup with diced onion and cheese. Next time I'll add tortilla chips as well and maybe some diced bell peppers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 25, 2008
WOW. This was fantastic, and I'll be making it many more times. After spooning into bowls, I loaded it w/ chips, sour cream, cilantro and mild cheddar. Yum!
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Living In: Malta, New York, USA

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