Reviewed: Oct. 6, 2012

Wonderful soup! This is the kind of soup that you can put as much of an ingredient in that you like & won't hurt it :) I added lentils & mushrooms & it was still soooo good! Even better the day after you make it so all the flavors can soak in!

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Reviewer:

Jen9811

Cooking Level: Intermediate

Reviewed: Sep. 27, 2012

Made as close as possible to the original recipe. My differences were, 2 cups dry black beans, cooked in a pressure cooker. Drained beans, reserved half for the pot, and the other half for the tomato/bean puree. Used, Better Than Bouillon, vegetable bouillon, for the broth portion of the recipe. The soup was great, and will definitely make again!

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Reviewer:

Thomas Robison

Cooking Level: Intermediate

Home Town: Westfield, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 26, 2012

This was very tasty. I cut the recipe in half since it is just my husband and me, but ended up using whole cans of corn and tomatoes and it tasted great. Also, I didn't have celery and used a red bell pepper instead. Like another reviewer suggested, we put tortilla chips in ours and a dollop of sour cream. Yummy!

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Reviewed: Sep. 23, 2012

This was totally restaurant quality. I used low sodium chicken broth and needed to add 2 tsp salt at the end. Served with sour cream. Amazing. Will immediately go into frequent rotation in my kitchen.

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Reviewer:

KJ Mom of 3

Reviewed: Sep. 16, 2012

I give it 4 stars because I alter the recipe a bit, but my family loves the altered version. First, 1 stalk of celery and two carrots is a pitiful excuse for veggies. I double or triple the count at least. I also rinse my beans if they are canned for the sodium content. For the spices, I do 1 Tbsp of chili powder, 1 Tbsp of paprika, and 1 Tbsp of cumin and fresh ground pepper to taste. Still has a lot of flavor, but not as spicy if you have little ones.

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Reviewer:

hhmcadams

Reviewed: Sep. 16, 2012

Quick and easy, and perfectly delicious. Even the kids loved it.

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Reviewer:

SCRAPULOUS

Reviewed: Sep. 12, 2012

This is my fav black bean soup recipe. I also add coconut milk to make it a bit more creamy, some cayenne pepper for a kick! Super Yummy and super easy to make. My friends love it when I make this soup!

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Reviewer:

sailorjeri

Reviewed: Sep. 6, 2012

So awesome! I added a little bit more celery and carrots (just my preference). Even my husband loved it and he is a meat eater! So much flavor in this soup...will def make again and again!!!

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Reviewer:

portishead0503

Reviewed: Sep. 2, 2012

YUM!! I make this weekly because my family loves it so much. We follow a plant based diet and this is such a great soup to look forward too. It tastes a lot like chili which is nice. I make the recipe as is and it's wonderful. We eat this with warm pita bread and occasionally add some provel cheese on top which makes it to die for!

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Reviewer:

alayna5882

Reviewed: Aug. 28, 2012

First time making this recipe so I halved the ingredients just in case it wasn't a big hit as many reviewers posted. I adjusted the spices to our tastes, left out celery since it's been banned from our house, and added some of the tomato to the soup before blending the can (to give some more texture). The soup is good, but not amazing. Maybe some different chilies/peppers would put it above the rest. Still, needed quite a bit of tweaking, so 3 stars for the recipe as is. I served it with polenta wedges which were a good compliment.

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