Black Bean Soup

From: Cook In Southwest

On Jun 16, 2009

I made this with beef broth and cut it in half, as it was just me eating and 3 servings = 3 meals. I'd say it has all the right ingredients for a tasty soup, but somehow ended up just ho hum. It wasn't bad, mind you, but neither was it spectacular. I doubt the chicken vs. beef broth would make any difference, as the flavor of the broth was overpowered 100% by the black beans. I didn't mind eating it, but I won't be making this again. Looking for something with a bit more pizazz in a black bean soup. . . If the left-overs are better than the fresh, then I'll edit this review when I've eaten the soup again. (Soup is funny that way. Sometimes it surprises you on day 2.)

From: JAG0913

On Feb 18, 2009

Delicouse! It got spicier as the days went by. Yummy thanks.

From: chia

On Jan 16, 2003

i could swear i reviewed these when i first made them. this is THE recipe for black beans. i reserved half of the beans to serve with rice, and added 4 c of stock to make a soup with the rest. this will permanently replace my old recipe

From: Chef Kate

On Jan 6, 2005

The beans are delicious! I made only a few changes (oh those cooks who can't just follow a recipe). I used turkey bacon and a little olive oil instead of regular bacon, hot peppers we grew this summer instead of the jalapeno, and no bay leaf (only because I was out). I think my beans were old because it needed more time--but really good, with a lovely velvety texture and great flavor. Thank you!