Reviewed: May 11, 2012

This is possibly the worst recipe I have tried so far on Allrecipes.com. If I could give it zero stars, I would. The peas completely overpowered the rest of the flavors, including the coconut milk. I could not doctor it up to make it better. No one liked it in my house and we are not picky eaters and love trying new foods. Next time I try to make a "tropical" black bean soup I will definitely leave out the peas. I have heard of adding plantains, which sounds much better. Those might overpower the coconut, but they would be much better than peas!

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Reviewer:

kathleen

Reviewed: May 6, 2011

After reading the reviews, I fried up some chopped sweet onion, minced garlic, chopped carrot in coconut oil, added cumin, cajun seasoning, pinch of pepper flakes; instead of water I used the water that the dry beans had been cooked in and added chicken bouillon paste (Better Than Bouillon), added juice of one lime and pureed only 1/2 the batch. Served with sprinkle of dried cilantro leaves but would use fresh if on hand. Delicious!

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Reviewer:

Mietzkitty

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

Freakin' yummy. I cooked my own beans at home and threw in a little chili powder and cumin. I also used vegetable broth instead of chicken broth. Really, really good.

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Reviewer:

smallu

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Mar. 25, 2011

Because I made my own coconut milk, with the coconut, I had plenty of flavor. I cooked the dried black beans and added spices, peas and more water. This is a great soup!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 28, 2011

This was pretty good, but I agree with other revieiwers - it's all about the spices. I used leftover black beans that I had cooked from dry, and they were pretty spicy, so the soup had a lot of flavor. I could tell that it would have been bland if I had used a plain can of beans (not exactly sure what mexican-seasoned ones are, I've never bought those). Thanks for the simple recipe, it made a great lunch for us!

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Sep. 19, 2010

We have a vegan in the house so we substituted vegetable broth for the chicken. Also substituted corn for the peas (added them at the end so they weren't pureed). We prefer our soup a little thicker so we added two cans. Delicious!

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Reviewer:

gretchen

Reviewed: Aug. 23, 2010

I didnt have peas (and dont like them) so instead I used about 1/4 c of roasted red peppers (from a jar), which was delicious! The next time I tried it with sauteed onion and red peppers, and that was pretty good too.

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Reviewer:

twoundertwomommy

Reviewed: Jun. 24, 2010

Thank you for sharing this recipe, however, my family didn't care for this soup at all.

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Reviewer:

pause2shop.com

Cooking Level: Expert

Home Town: Fairlee, Vermont, USA

Living In: Wilder, Vermont, USA

Reviewed: Jun. 22, 2010

Very good! I think next time I'll use a regular can of coconut milk (not enough of a hint in this one) a little more lime and add some avocado. I followed other's advice and pureed half of the soup then added more black beans, peas and a can of corn. The suggestion about the spices were helpful too as I couldn't find "Mexican-seasoned" beans. This one's going into rotation around here. Very good too with the banana chips on top, makes the whole soup that much better! YUMM! Thanks for sharing this recipe.

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