Reviewed: Nov. 1, 2012

I took other reviewer's advice and added cumin and it made this recipe taste too much like chili. Also, I couldn't really taste the pumpkin. It was ok, but if I wanted chili I would have made chili!

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Reviewer:

alalina

Reviewed: Nov. 1, 2012

Unique and complex flavors, a wonderful soup, more like a stew, and I used a bit of red wine insteadnofmthe sherry vinegar, just before serving. This one is a keeper. I also cooked it a crockpot on low for 4 hours.

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Reviewer:

Pat Brown

Reviewed: Oct. 31, 2012

We really liked this. I ended up browning a couple of Italian sausages broken up in with the onion and garlic because I had it on hand and we are not keen on ham. Used two cans of regular black beans and one of jalepeno spiced black beans which added a nice kick. Used vegetable broth instead of beef. Completely forgot to add the vinegar. Not a problem. Thanks for a really delicious and healthy recipe!

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Reviewer:

cookinconehead

Cooking Level: Expert

Reviewed: Oct. 31, 2012

Read all the reviews, used evoo, rotel tomaotes, added cumin and bay leaf and no salt. Served with bisquits!

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Reviewer:

Diane

Reviewed: Oct. 31, 2012

Oh my goodness, what a spin on blackbean soup!! This is a delicious hearty soup. Pumpkin was subtle and added a heartiness along with the blackbeans. The sauteed onion and garlic really added flavor. Hubby and I loved it!

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Reviewer:

barbara

Living In: Dayton, Ohio, USA

Reviewed: Oct. 30, 2012

It was great. I didn't have sherry vinegar, so used apple cider vinegar. I did add 1/4 tsp cayenne and a dash of cumin. Used chicken stock instead of beef stock. I didn't purée the tomatoes. I added a can of corn. My family loved it.

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Reviewer:

Tamara

Reviewed: Oct. 30, 2012

So glad I tried this! It was unique and delicious. Here are my changes: first, I read the recipe wrong and only bought one can of beans. I just added them undrained and did not purée any. I imagine this made my soup less thick than what it was meant to be, but I liked it. Three cans sounds like overkill to me anyway. I'd think all you'd be able to taste was beans! Anyway my result was a thick broth. The "cover" picture shown with this recipe looks like the consistency mine had. I also did not add any salt since the canned broth, beans, and tomatoes and butter and ham are all pretty salty to begin with. I used apple cider vinegar and only two tablespoons. I thought it was lacking in depth flavor-wise so I also added two pinches of nutmeg and about half a teaspoon of ground coriander. I garnished with fresh cilantro which really brightened up the final product. Very good soup! I'm betting it'll taste even better tomorrow. :)

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Reviewer:

ripley17

Cooking Level: Intermediate

Reviewed: Oct. 30, 2012

I wish I had read the reviews about too-strong vinegar before I added mine... They are absolutely right. Also added the 1t. Cumin and some dried chopped cilantro to try and warm up the flavor. I want to like bean soups and keep trying variations, but seem to like the idea better than the resulting tastes, so take my 3 stars as a non-bean lover...

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Reviewer:

SaritaW

Reviewed: Oct. 30, 2012

The recipe was good as a base. I felt it lacked something so I added chipotle chiles and little allspice to give it some depth.

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Reviewer:

Lyn

Reviewed: Oct. 30, 2012

This is a great recipe on its own, but I did take the advice of those who used apple cider vinegar rather than sherry vinegar and it was a hit. I also added cumin, which I always think adds a good flavor to black bean soups. The pumpkin gives the soups a nice sweetness, as well. Since there are only two of us, the rest of the soup is ready for the freezer for more meals!

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