Reviewed: Oct. 30, 2007

I used canned beans to save time. Pretty delicious! Garnished with a dollop of sour cream to cut the spice a tad.

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Reviewed: Oct. 29, 2007

Hot as hell but I can't stop eating it! Tastes soooo good with Mexican style sour cream. I keep stirring it in and topping it off with diced onions. I made it with 1 canned black bean, 1 can refried black bean with jalepeno pieces and 1 can creamy white beans for lack of a better match. I added the latter to cut the spice, I am sensitive to jalepeno.

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Amanda M.

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Reviewed: Oct. 29, 2007

I am giving this 4 stars because I changed it up a bit. This is a good base recipe. I used 4 cans black beans(drained) and only 3 cups of broth. I added 1 can spicy diced tomatoes, 3 cloves minced garlic, 1 small diced yellow onion. I also doubled the cayenne, jalapeno, and cumin....we really like it spicy. I also added some chopped cilantro and a tbsp fresh lime juice. An hour before serving I put half of the soup in the blender and returned to crock pot. This made it thicker. I served with sour cream and shredded cheese on top. It was spicy....yummy and gone in a heartbeat! Will make it again.

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Oct. 26, 2007

We really enjoyed this tasty soup. I addd 1c. frozen corn and a 19 oz. can of stewed tomatoes. I pured half of the soup but I think next time I will pure the whole amount to add thickeness.

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Margaret

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Oct. 24, 2007

I liked it a lot! but I think next time I'll add more water and maybe add some corn.

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jriv

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Reviewed: Oct. 23, 2007

Sorry, but this soup was not what I had hoped for. It lacked substance and was way too spicy. I even halved the spicy ingredients, removed the hot sauce, and reduced the broth to 5 cups. AND I LOVE SPICY FOOD!!! I've had Spicy Black Bean soup before, but this one just didn't cut it.

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Jennie

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 13, 2007

great and healthy soup for a cold day....love the fact it cooks in my crockpot.....I like to add shredded chicken to the soup once it is in the bowl

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 13, 2007

This is great and easy!

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AILYN323

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Reviewed: Oct. 5, 2007

wonderful recipe! I took 3/4 of the cooked beans and a can of diced tomatos and juice and put in blender to give it more of a soup consistency - otherwise its more like beans in juice. I am going to add a cup of frozen corn to it as well. Go easy on the cayenne pepper if you don't like the heat. It's so spicy it is addicting!

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Theresa

Cooking Level: Intermediate

Home Town: Wales, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 14, 2007

This was okay. I blended almost half like some of the reviews said and it gave it the consistency of refried beans. The flavor was about the same as refried beans and worked better as a dip than as a soup. BUT, the color and look was HORRIBLE. My kids didn't want to eat it, neither did my husband. He said it looked like, um, a bodily function gone wrong. That is not the fault of the poster, but I just don't see how this would be appealing to anyone. My husband said to throw out the recipe.

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DATIMASA

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Reviewed: Aug. 13, 2007

My husband thought it was a bit too spicy, but I loved it. If you are using dry beans, make sure to boil them first on the stovetop and then add them to the slower cooker. Dry beans do not get as tender in a slow cooker even if you soak them overnight.

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wannabechef7

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Reviewed: Aug. 8, 2007

I made this for my parents. It was a little too spicy for my mom's taste but my dad and I loved it. I changed the recipe a little bit. I added a can of diced tomatoes w/ chilies and some cilantro. This is definitely something I would make again.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2007

This has become one of our all time favorites--prepared just as the recipe states!

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lookingforsomethingeasy

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Reviewed: Jul. 1, 2007

This soup is fantastic. I make this all the time. I like to kick it up a little more than most with extra jalepeno, chili flakes, cilantro, lime juice, and hot sauce. Spicy! Excellent brainless recipe that I will continue to make over and over.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: May 23, 2007

very easy. Would do this again. A bit spicier than I had imagined but overall a very good soup.

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Karine

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Reviewed: Apr. 16, 2007

out of this world and so easy. I skipped the hot sauce and dumped all into the pot. At the end I pureed with a hand blender and served with tostitos. Couldn't get enough of this!

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NOVOSELR

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Reviewed: Apr. 12, 2007

I replaced one of the cups of broth with a can of creamed corn, and added a can of regular corn. I also added a little salsa, cilantro, used veggie broth and omitted the hot sauce. Next time I will add even more salsa or maybe even a can of diced tomatoes. Loved it!

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Apr. 2, 2007

I love to eat black beans and rice and this is a great recipe for this. I like my food spicy so I added in a whole fresh Jalepeno with seeds and a chopped onion. I doubled the hot sauce also. Instead of soaking the beans overnight, I put them in the Crock Pot before I went to bed and let them cook all night (don't tell my mother or she will yell at me for leaving an appliance on while I slept). However, the beans are harder this way. I'd soak them if I wanted them softer.

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toomuchpizza

Cooking Level: Intermediate

Living In: Lake Worth, Florida, USA

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Reviewed: Mar. 29, 2007

Have made this several times and it is always good. Husband took to work and all enjoyed as well. Followed recipe several times-one time switched beans around to what I had on hand and still good. Would recommend. Tastey.

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KELCI ROBINS

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Reviewed: Feb. 25, 2007

very good recipe! I added half a large onion chopped up. I used 6 cups of beef broth instead of chicken. I also put about 1/4 of it in a blender at the end and pureed it. I also added the jalepeno pepper to the blender and I only used half a pepper. Very yummy with a little mexican cheese and sour cream on top.

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MA2HANNAH

Cooking Level: Intermediate

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Spicy Slow Cooker Black Bean Soup

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