Reviewed: Oct. 14, 2004

This is very easy to make & it tastes delicious! I used chicken stock in place of the vegetable broth & cooked it in my slowcooker (use less stock if you do it in the slow cooker). Don't forget the sour cream dollop when serving!

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Food Finds

Living In: Gibsonia, Pennsylvania, USA

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Reviewed: Oct. 10, 2004

I have made this soup several times now and everyone loves it. The only changes I made were I left out the carrots & celery didn't really think they were necessary. When I puree the beans & tomatoes I also put in some fresh cilantro. I try to reduce our sodium so I always rinse the beans off. I use no salt added tomoatoes. For the vegetable broth I buy the Knorr brand of vegetable bouillion, one large cube makes 2 cups of broth. Also I just throw in a bag of frozen corn. I let it simmer on the stove for quite a while for all the flavors to blend. When I serve it I put a little shredded cheese & a dollop of sour cream on top. Excellent.

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KATESS

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Reviewed: Oct. 5, 2004

Perfect no-meat fare. The soup is filling and tastes great. Ran out of chili pepper after half a tablespoon so substituted red cayan pepper.. put in maybe a little too much, but still was fantastic!

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KELYSPO

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Reviewed: Oct. 4, 2004

This recipe is awesome! The only thing I changed was I added some hot salsa. Perfect.

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MRSJ1913

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Reviewed: Sep. 23, 2004

I've made this recipe several times already. Even my picky children eat it.

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MRSEENER

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Reviewed: Sep. 20, 2004

This is hearty and very tasty, plus healthful for you, too! It had just the right amount of spice and zip for my taste. I'm so glad I tried it! Here are my minor changes/additions: Instead of canned corn, I used 3/4's of a bag of frozen shoe peg corn (I just threw it in, frozen) Also, because I love lots of "stuff" in my soup, I added an extra chopped carrot, one 14-1/2 oz can of Mexican style stewed tomatoes, breaking the tomatoes in half into the soup so there'd be chunks of tomatoes, and two cups of cooked brown rice. Shortly after adding the rice, the rice plumped up even more, unfortunately, soaking up some of the soup broth. Next time, I will add just one cup of cooked brown rice, so as not to absorb so much of the broth. Finally, I also added 1/2 tsp of dried cilantro.

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CYNDI43

Cooking Level: Intermediate

Home Town: Cape Elizabeth, Maine, USA

Living In: Farmingdale, Maine, USA

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Reviewed: Sep. 16, 2004

This soup was so good. I didn't have chili pepper so i used cayenne pepper and it was sooooo spicy. It was east to make and delicious.

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MTAKACS

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Reviewed: Sep. 3, 2004

This soup is just incredible! We're sodium conscious eaters, so most soups are out of the question even if they are homemade, but this one is quite possible and amazing! I used no salt added vegetable stock, tomatoes, and corn and La Preferida black beans. The beans are by far the lowest in sodium I could find (most of the other brands had 4-5 times as much). I also used 2 large white onions, 4 stalks of celery, a pound of carrots, and about 2 heads of garlic. I added 2 chopped green peppers as well. I sauteed all of that for about 15 minutes to make sure all of the vegetables were tender and cooked through. The spices I didn't measure, but I would estimate I used a little more of each, particularly the cumin. The extra vegetables made the soup extremely thick. I had made it before according to the recipe and I ended up cooking it for about an hour to get it to the thickness I desired. The second time I loaded it up with the extra vegetables to held avoid all of the unnecessary cooking time. The soup is vegan, but if you aren't vegan, it goes very well with a little bit of sharp cheddar cheese sprinkled on the top.

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 24, 2004

This tastes like chili with black beans and corn. I think it needs to simmer longer than 15 minutes. I added some fresh, chopped cilantro, a 6 oz can of tomato sauce and a 4 oz can of green chilies, drained. Drained and rinsed the beans - this always helps with after effects :-) Next time I will omit the corn, we didn't think it added anything but carbs. I used 5 cloves of garlic and an extra small vidalia onion. I would cut the chili powder in half if making again. This took a lot of prep time and didn't taste superior to this site's Black Bean and Salsa soup, which is fast and easy. Overall though, this is very healthy and tasty.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 24, 2004

Very yummy. Used chicken instead of vegetable broth, and added some light sour cream when served.

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Jasmine

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 24, 2004

I read some reviews and cut out the celery and added more carrots and some rice. It needed more garlic in my opinion (though I like my food with a heavy garlic taste), but ended up very tasty anyway.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 13, 2004

I am a vegetarian... my parents are die-hard carnivores. Naturally, cooking for each other is difficult. I made this recipe for them and they both loved it... didn't even miss the meat. I left out the celery (yuck) and added some cooked white rice, which my father said thickened it nicely. Makes great leftovers.

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Amanda

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Reviewed: Jul. 6, 2004

Delicious! Similiar to a black bean chili. Very easy to prepare. I'll look forward to having this soup a lot in the winter months.

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Enzo

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Reviewed: Jun. 30, 2004

Outstanding flavor, healthy, and filling! This is a terrific recipe. I thought the soup was great, and my boyfriend (who is often averse to beans) really liked it too. Plus it's nice to have another easy recipe I can serve to our vegetarian friends.

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SARADANCE

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Reviewed: Jun. 24, 2004

Great recipe! I rinsed the beans to cut out some of the excess sodium and I added some fresh green beans, zucchini and extra carrots and it was delicious!

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Namaste

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Reviewed: Jun. 12, 2004

I love this Soup!! I make it and freeze for cold winter days. I like to add an extra can of beans. To give it more consistency.

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VeggieGirl

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Reviewed: Apr. 25, 2004

This is excellent soup. I made a few changes because of ingredients onhand, but I'm sure the recipe as written is fantastic. I used 1 can of Goya Black bean soup in the red can (which is really just black beans in a sauce), 2 cans of regular black beans, 1 can of black beans w/jalapenos in lime juice which went into the food processor along with the tomatoes and a can of the regular black beans, 1 tsp. salt, medium heat chili powder, 1/2 chicken and 1/2 vegetable broth and about 2 1/2 cups cooked brown rice. I was expecting the soup to be thicker, but it was delicious and had a bit of a zip to it with using a few hotter ingredients. Sprinkled shredded cheddar jack cheese on top. Nice to see a review that says it freezes well! Thanks for posting a great recipe Christine!!

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DEBBIEWI

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Reviewed: Apr. 24, 2004

This is great! It really is more like a chili; it's very hearty. I used a small food chopper to blend the beans, and it worked fine. I don't like celery very much so I used zuchini (sp?) which turned out very tasty.

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Adub

Home Town: Houston, Texas, USA

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Reviewed: Apr. 21, 2004

This soup was easy to make, delicious, and nutritious. It froze beautifully too! Thank you thank you!

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Apr. 19, 2004

Can't wait to make this again! Very tasty and relatively easy to make. Chopping vegetables and figuring out how to work my new food processor took up most of the time. I halved the recipe and used half kidney beans/half black beans. I drained and rinsed both beans; used frozen corn instead of canned.

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