"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn." — DeeDee
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2 (15 ounce) cans
black beans, rinsed and drained
1 (8.75 ounce) can
whole kernel corn
ground black pepper
1 (14.5 ounce) can
This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups of vegetable stock, added chopped celery (2 stalks) when I added the corn, and used 3 cans of beans instead of 2 (1.5 in the blender and 1.5 as whole beans). I like using the Del Monte Fiesta Corn when making this recipe because the pieces of pepper add a little more spice. All in all, a GREAT soup. I made it for my parents and my 13-year old sister and we ate the entire pot in one sitting. My sister is the pickiest eater ever and she loved it, so that says alot about how good it was. Thanks so much for sharing this with us, DeeDee!
I only gave it three stars because of a lot changes I made to the recipe based on other reviewers. I used more beans, used chicken broth instead of veggie broth, added more cumin, and more chili powder, also used fresh cilantro and a little sour cream. After all the changes it still wasn't quite perfect, still good though. Next time I will add more garlic and throw in another type of bean. The recipe is a keeper if changes are made but you can do almost anything you want with it and still have a pretty decent easy soup recipe.
This soup is some of the best I've ever tasted! BUT, after reading a few reviews about it being 'watery' and 'bland', I:
reduced the broth to 2 cups; added an extra can of beans (not pureed); used 2 tsp cumin; 2 cloves of garlic; added 1/3 c cilantro; plus I left out the corn. With a little Greek yogurt (or sour cream) on top... WOW!! Incredible. Thanks for the recipe!
This is a wonderful soup recipe!!! I followed directions exactly the first time, but the second time around added a zucchini and about 1T of chopped fresh cilantro; used frozen corn instead of canned (less sodium); garnished with shredded Mont.Jack cheese and served with warm buttered flour tortillas. Perfect!
Fantastic soup! I added about a cup of celery, a green pepper, and a sprinkling of thyme with the cumin and chili powder. I also cut down on the vegetable stock to 2 1/2 cups(thanks to those who advised against 4 cups), but added another 1/2 cup when re-heating because it thickened after the first meal. Filling, very tasty, very healthy wonderful soup.
This recipe is wonderful! Usually black bean soup is thick and tastes like nothing, but black beans.
I actually like the boring old black bean soup that I just described, but this recipe is
ten times better! You can taste the onions and carrots and corn. It has wondeful
flavor! I will definitely be making this again. I put a little bit of shredded cheese on
This is delicious! It tasted good on a warm summer night and I can't wait to make it for winter meals. Recommend using less broth (2 1/2 to 3 cups) to make it thicker. It has a great texture and flavor!
thanks for sharing the recipe!
This was *fantastic.* I was in the mood more for a stew than a soup, so I made a few changes...added a pound of thin sliced beef strips (marinated), a few more carrots, and some green pepper and sauted it all with the onion and garlic. Drained it, and finished the recipe as its written (3 c stock instead of 4)...except that I added 3/4 cup rice at the end, making a delicious thick, hearty stew. Mmmmm...a feast served with garlic bread and applesauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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