Reviewed: Jan. 31, 2004

I love this soup so much. The only bad part about this soup is other soups don't taste as good. Thanks for the recipe!

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Reviewed: Jan. 29, 2004

this was a great recipe. easy to make, my kids liked it too. They liked to crush up nacho chips in it. I will definitely make this again.

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wife of taxman

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Reviewed: Jan. 29, 2004

EXCELLENT! My wife loves black bean soup and I made this and it is the best she's had anywhere. I did go with 1 TBS chili powder and 1/2 TBS cumin and a pinch of cayenne. I'd increase the cayenne next time for a bit more heat. I used canned vegetable stock which is just fine. I wound up adding approximately 2-3 cans (4-6 cups). Just add to your desired consistency. Don’t even try to puree the tomato/bean mix in your blender---go with your processor. I rinsed all the black beans but dumped the corn in undrained. This soup is highly recommended and a meal in itself!

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BILL FROM NJ

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Reviewed: Jan. 27, 2004

Wonderful - tasty, hearty, low fat and easy to make. This has become a staple for us! Good w/ light sour cream and blue corn chips. I also add spinach.

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KROWSE

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Reviewed: Jan. 25, 2004

Economical, quick and healthy as can be[ans]! Sorry for the pun. I might add a bit of cayenne next time to give the soup a bit more bite. Fantastic recipe.

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FRENCHHORNGAL

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Reviewed: Jan. 24, 2004

This is an excellent black bean soup, with a great texture and flavor. I made it for friends and they all wanted the recipe!

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Andy Shoemaker

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jan. 23, 2004

This was really good. I'd imagine if you were a vegitarian it would be a weekly meal. Except you know what beans do to you ;)

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DEETRO

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Reviewed: Jan. 22, 2004

This was yummy, but it made a lot and I got tired of it after while. Plus, my husband said he wished it had meat. :) Anyway, it's a great option for a vegetarian meal! Thanks for sharing.

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MONDEEP

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Reviewed: Jan. 14, 2004

We love this recipe. It is a favorite to take to church potluck's. Simmer till it is thick and put over white rice is yummy too. Makes it almost like chilli.

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puckjam77

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Reviewed: Jan. 14, 2004

Easy and tasty. I cut the recipe in half and it turned out good. Very zesty!

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EMILYZ

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Reviewed: Jan. 9, 2004

This soup is delicious and full of flavor! It is my new favorite soup! I used chicken broth instead of vegetable broth. Fabulous!

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CTWOMBLY

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2004

Make this soup, eat this soup, be very, very happy! This was super, I made it as is. Pleasantly spicey and very hearty. I'm trying to lose baby weight, and this is a great dish! No taste sacrificed here!

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ALEXBOOBOO

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Reviewed: Dec. 31, 2003

I made this last night and it was wonderfull (even my picky, meat eating husband loved it). I only used one tablespoon of chili powder, 3 cans of broth and two cans of black beans (I didn't drain the beans or the corn). Then in the blender I mixed a can of pinto beans and half of a 28 ounce can of crushed tomatoes. Not wanting to waste food, I threw the rest of the tomatoes in to the soup. It tasted great with a big chunk of dark bread. Does make a LOT of soup though, might want to halve the recipe next time.

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MELAYA

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Dec. 16, 2003

Excellent soup!!!! I used 1 Tbsp. chili powder and 1/2 Tbsp. chipotle chili powder. It was plenty spicy. Carnivores will never miss the meat.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 28, 2003

WOw, I was very impressed with this recipe. When I first read the ingredients and prep I was definitely sceptical, but it turns out fabulous and is incredibly easy to make.

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JCROW1

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Reviewed: Nov. 4, 2003

I thought this was a delicious soup. I halved the recipe and it gave me 6 servings. It was excellent with a small dollop of vegan sour cream- and I think the soup tasted even better the next day. Cheap and easy, this will become a staple for the winter. Thanks for the great recipe!

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DAISGIRL808

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Reviewed: Sep. 5, 2003

Since I tried this recipe several months ago it has become a favorite at our house. This recipe also freezes well. I make a big batch on the weekend and freeze it in individual containers for lunches. I don't tell my kids, but this is a wonderfully nutritious, low fat soup. Thank you Christine for sharing this great recipe.

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PAMMY18

Cooking Level: Expert

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Reviewed: Sep. 4, 2003

Fantastic recipe - so easy, healthy and incredibly flavorful. The only thing I changed was the broth - we didn't have any veggie broth on hand, so I used beef broth instead. I also cut back from what the recipe calls for to keep it thick and hearty. My husband really liked it, but said it tasted more like chili than black bean soup - may pump up the cumin and halve the chili powder next time around. Would be fantastic with corn bread. This will be a household staple - thanks!

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LAURAHALL

Cooking Level: Expert

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Reviewed: Aug. 8, 2003

I love this recipe. I'm a vegetarian, and also trying to lose weight, and this is a delicious way to get quality protein without sacrificing taste. Yum!

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VILLDKATTA

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Reviewed: Jul. 24, 2003

I noticed people wondering at the spiciness of this soup. Tee hee. I loved it. I used Gephardt's chili powder, a good Texas traditional brand that's got more kick than that dark red stuff. Freezes pretty well too for dh's lunch.

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MADGECKO13

Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

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