This is a good black bean soup that has potential to be great! It could rival the soup of a local Mexican restaurant that I love with a few changes. I love veggies and added green pepper, celery and mushrooms as well. Don't skip sauteing, it adds to the flavor. I also used soaked, dried black beans, chicken stock and diced tomatoes, not stewed because that's what I had. I didn't puree the soup, but I used a potato masher to thicken it up a bit at the end. I added some hot sauce, but diced up jalapenos would also bring some good heat. I added some Worcestershire sauce too. The soup definitely needs to cook longer than 10-15 min. I just let it cook, stirring occasionally, until it was the nice thick consistency I was looking for. No need for cheese & sour cream if you let it cook and let the flavors meld. It is soooo yummy!
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This is a good black bean soup that has potential to be great! It could rival the soup of a...