Reviewed: May 23, 2012

Very easy. Everything you'd want in a Black Bean soup. I serve it at our local farmer's market and people went nuts over it! To curb the sodium, I used dried beans that I soaked. You could also rinse your canned beans to minimize the salt. This soup is better the next day, and a real winner!

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Bob's Julie

Reviewed: May 22, 2012

I used a package of dry beans instead of the canned, soaked them overnight. I also simmered the soup for about an hour the first night, then another hour the next night before we ate the leftovers. It was SO GOOD. Even my 10 yr-old, 8 yr-old, and 1 yr-old loved it. I'm still eating it, three nights in a row! I think it makes more than 6 servings. :o)

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Melissa_Marie_Martin

Cooking Level: Intermediate

Reviewed: May 15, 2012

This was very tasty! I only had chicken broth so I used that (I know, not vegan but that's ok). Will definitely use this recipe again and make some of my own tweaks

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jessgrif

Reviewed: May 13, 2012

i made it twice. don't have vegetable soup either time. the first time i used chicken broth (sorry vegans...), and mistakenly added cannaya pepper as chili powder, but the result was great. so i made it a second time, used water as substitute and correctly add chili powder. to tell the truth, the result of the first time was way better. 2 tsp cannaya pepper could be too hot, but i love it.

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@mber

Reviewed: Apr. 24, 2012

I used this recipe for some white beans and kidney beans I had already cooked up (they were dry beans). I added some sweet potatoes (I added them with the onions et.al.). I pureed the whole thing with my handheld blender to a chunky consistency. Then garnished with lime, sour cream and cilantro. It was awesome!

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attabasca

Reviewed: Apr. 20, 2012

This is hardy and delicious! One of our family favorites. Sour cream on top is so good with it. We are big meat eaters but this so filling that it works good as a healthy alternative.

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Areya

Reviewed: Apr. 15, 2012

I messed with this recipe because I only had one can of black beans! I used celery, onions, garlic, frozen peppers (green and red) and sauteed them per the instructions and then added the chili powder and cumin. Then I food processed half the can of beans (15 ozs) with 1-1/3 cup crushed tomatoes. It turned out perfectly even with my 11th hour tinkering! Think I'll add a little chopped cilantro before eating. It's perfect:)

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cheryl52

Reviewed: Apr. 12, 2012

This is a fantastic soup. We made a few personal tweaks, but it is a wonderful healthy option as is. Freezing some to see how it turns out thawed. Thanks for sharing!

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Supporting Member (Click to learn more about Supporting Membership)

Home Town: Urbana, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 2, 2012

Gearing ourselves to a healthier eating lifestyle. Found this recipe while googling. Fabulous!!! My husband and son (both meat and taters men) loved it. You may need to tweak the recipe a little. I used dried beans and added salt to taste to cut down on the sodium. Next time gonna try frozen corn. Should give it a fresher taste. Served with cornbread on the side. Great pairing. Looking forward to trying other vegan recipes.

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