171 Reviews of TGIFriday's Black Bean Soup

From: Chippie

On Oct 26, 2004

Very good soup recipe! Although after tasting it this morning, I think it needed a little more kick so I added 1 more tsp of chilli powder and 1 extra tsp of cayenne pepper. Also, I prepared this on the stovetop from steps 1 through 8 and held out the whole beans. At this point, I plopped the soup into a crockpot and placed on low for approximately 8 hours and in the last 2 hours I added the whole beans (didn't want them to turn to mush). I agree with another poster that the chopping was the hardest part and the cooking was a "no brainer". Posted a couple pics that I took this morning before heading out for work and will post a nice bowl shot with the fixings tomorrow as this will be dinner tonight! Thanks for posting Little Bee!

From: Karen Rumple

On Feb 11, 2005

Great recipe. My husband loves TGI Friday's soup and I have often asked them for the recipe but was not successful in getting it. I put all the veggies in my food processor and chopped them up real fine. Not having to chop the veggies saved a lot of time. The left over soup is in the fridge and I know it will be even better today. Thanks for a recipe I have been searching for.

From: Chef #977894

On Oct 9, 2008

This soup is ridiculously good, and I daresay, better than the original. Friday's made the mistake of discontinuing the soup when I went there hungry, pregnant and itching for BB soup about 4 years ago! I make double batches of this soup and freeze 2 servings per ziploc container. It thaws and reheats very well and it deeeeee-LICIOUS!

From: dividend

On Oct 17, 2006

This is a fantastic soup! It has a very nice consistency from the pureed step, and it made my apartment smell so good while it was simmering. Just the right level of spiciness, and I like plain yogurt swirled on top. I've been eating this all week with sandwiches for lunch, and it's definately going in my regular "soup and sandwich" rotation. (The only change I made was to use Chipotle Tabasco sauce instead of liquid smoke, becuase I didn't have any on hand, otherwise I made it exactly as written.) I love the fact that this soup is delicious as well as healthy! Thanks for a wonderful recipe!

From: JungleLove

On Jan 4, 2009

Very good. I always find it's far better the next day and freezes very well. A note to those who don't have a food processor: I put the rinsed black beans in a large bowl with 1.5 cups of the broth and use a potato masher to smash the beans until they reach the consistency I like them to be. It's quick, don't worry. Also, I only use 3 cups of broth total as I like thicker soups. I omit the celery and compensate with bell pepper and carrot. Also, I don't have any other use for hickory liquid smoke so instead I throw in a nice big dash of good smoked paprika. Make this every other week. And vegan too! Thanks for the simple yet tasty recipe Little Bee!

From: Cinnamon1025

On Jan 7, 2007

DH was not impressed when I said I was making bean soup. He changed his mind after one taste!

From: Kay Demonbren

On Feb 5, 2006

This is one of those dishes that you wish you could award more than 5 stars. I thought the spice was perfect. I was actually going to add some cut up sirloin to this, but forgot about it until the soup was already going. I'm glad I forgot; this soup doesn't need anything else. I loved it; it's that simple. I served this with a tomatillo cheddar cornbread (that I will be posting momentarily). Awesome meal. Just the thing for this cold weather we're having. Thank you!

From: *~Suzy~*

On Oct 22, 2004

I also saw this recipe on topsecret recipes and promptly made a batch just in time for your review. This is a wonderful soup and is an exact carbon copy of the one they make at TGIFriday’s. Chopping is the hardest part, and cooking is a cinch. The smooth spicy base contrasts well with the added whole beans and vegetables. I especially loved an occasional diced carrot to munch on. I adjusted the spices though and deleted the green pepper. ½ teaspoon of cayenne pepper is too much for me. I also subbed 1/2 low sodium broth for the total amount called for in the recipe. I would have this soup more often at TG’s but now I can please myself by making those adjustments at home. If you are a black bean lover…you will love this soup! Thanks Bee for posting this recipe for all to enjoy! You won’t be disappointed!

From: Potluck

On Mar 3, 2007

This soup is wonderful..We had it once at TGIF in Hawaii and when I got home I tried to duplicate,with not much success.Though it was good also..The only thing I did differently was omit the green pepper and add 3/4 cup thick salsa.I did everything in my food proccessor,quick and easy...Served with home made flour tortillas..I have this one laminated and in my cookbook..Thank U for this recipe.

From: MissPenny

On Feb 9, 2005

I just loved this. I did it the same thru step 4 then I put all the ingredients except for 3 of the four cans of beans into the crockpot then about 9 hours into cooking added the other 3 cans and cooked an additional 2 more hours and it turned out wonderful thank you very much