27 Reviews of Black Bean Soup

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: east coast nellie

On May 11, 2004

I know it must be annoying when people say "I loved your recipe--although I did do everything differently," so sorry ahead of time, Barb. I made this to go along with rice, and omitted the jalepeno because DH doesn't like too spicy (used 1/2 lg green pepper instead), used 1/2 lb of turkey bacon and canned beans. I cooked the bacon and veggies first in lg pan before adding to my crockpot along with the beans and spices (only 3 c. of broth). Then I cooked on low for about 8 hours b/f adding 1 1/2 c. instant brown rice to cook in the extra liquid for 30 more min. in the crock. Was great with sour cream and chives!

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!

From: Ed

On Dec 24, 2003

This was excellent. If you cannot take the "fire" reduce the amount of pepper(s) to the low end as stated in the recipe.

From: murphymuffin

On Oct 23, 2007

This recipe is absolutely fantastic and really easy to make. I made a few modifications, but not to the base of aromatics and spices. Thanks for posting. (Used canned beans and upped the carrots to 3, reduced broth to 3 cups)

From: MDearest

On Mar 11, 2004

Wow! What a wonderful soup, Not sure if I got carried away with the cayenne or the jalapeno but my lips may never be the same. May tame the fire next time. Still have to do the topping bit which would also make a diff. But really great.

From: Monstr

On May 1, 2004

This has a great flavor and a wonderful rich color! I used the stock from a ham bone and omitted the bacon, though that does sound tasty. I took about 1/4 of the beans and mashed them to thicken the soup. The 8 cups of liquid was not too much for my beans, but I had some tough beans and ended up simmering for about 3 hours. I didn't find it too hot at all. Very good.

From: Hethwa

On Dec 16, 2007

Finally, the recipe I've been looking for! This was excellent and so easy to make. I of course made a few changes. I used 3 cans of black beans. I added the first one whole and mashed the other 2 cans with a potato masher. I then added a can of corn with peppers and a can of tomatoes with green chiles. Perfecto!

From: beckas

On Oct 1, 2006

I would give this recipe 5 stars for taste, however I did not follow my instinct when I added the broth (it seemed like 8 cups was too much) and I found that indeed it was way too much liquid. I don't know what I did wrong. I used the quick soak method for the beans. Maybe I wasn't supposed to cover the beans while they simmered? Maybe I simmered them on too low of heat? I simmered them for 3 1/2 hours and I ended up taking out over two cups of liquid and still there was plenty of liquid in the pot. Next time I will add about 5 cups of broth as I can always add more if the beans need it. We loved the smokey flavor that the bacon and cumin gave these beans.

From: Moogliwoogli

On Jan 1, 2007

Lovely flavor, easy to make! I substituted 1 meaty ham bone for the bacon and increased the garlic & cumin a bit since we're garlic crazy. I'll definitely make this recipe again.