Spicy Black Bean Vegetable Soup
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
This soup is some of the best I've ever tasted! BUT, after reading a few reviews about it being 'watery' and 'bland', I: reduced the broth to 2 cups; added an extra can of beans (not pureed); used 2 tsp cumin; 2 cloves of garlic; added 1/3 c cilantro; plus I left out the corn. With a little Greek yogurt (or sour cream) on top... WOW!! Incredible. Thanks for the recipe!Read More
I only gave it three stars because of a lot changes I made to the recipe based on other reviewers. I used more beans, used chicken broth instead of veggie broth, added more cumin, and more chili powder, also used fresh cilantro and a little sour cream. After all the changes it still wasn't quite perfect, still good though. Next time I will add more garlic and throw in another type of bean. The recipe is a keeper if changes are made but you can do almost anything you want with it and still have a pretty decent easy soup recipe.Read More
This soup is some of the best I've ever tasted! BUT, after reading a few reviews about it being 'watery' and 'bland', I: reduced the broth to 2 cups; added an extra can of beans (not pureed); used 2 tsp cumin; 2 cloves of garlic; added 1/3 c cilantro; plus I left out the corn. With a little Greek yogurt (or sour cream) on top... WOW!! Incredible. Thanks for the recipe!
This is a wonderful soup recipe!!! I followed directions exactly the first time, but the second time around added a zucchini and about 1T of chopped fresh cilantro; used frozen corn instead of canned (less sodium); garnished with shredded Mont.Jack cheese and served with warm buttered flour tortillas. Perfect!
Fantastic soup! I added about a cup of celery, a green pepper, and a sprinkling of thyme with the cumin and chili powder. I also cut down on the vegetable stock to 2 1/2 cups(thanks to those who advised against 4 cups), but added another 1/2 cup when re-heating because it thickened after the first meal. Filling, very tasty, very healthy wonderful soup.
This recipe is wonderful! Usually black bean soup is thick and tastes like nothing, but black beans. I actually like the boring old black bean soup that I just described, but this recipe is ten times better! You can taste the onions and carrots and corn. It has wondeful flavor! I will definitely be making this again. I put a little bit of shredded cheese on top.
This was *fantastic.* I was in the mood more for a stew than a soup, so I made a few changes...added a pound of thin sliced beef strips (marinated), a few more carrots, and some green pepper and sauted it all with the onion and garlic. Drained it, and finished the recipe as its written (3 c stock instead of 4)...except that I added 3/4 cup rice at the end, making a delicious thick, hearty stew. Mmmmm...a feast served with garlic bread and applesauce.
This is delicious! It tasted good on a warm summer night and I can't wait to make it for winter meals. Recommend using less broth (2 1/2 to 3 cups) to make it thicker. It has a great texture and flavor! thanks for sharing the recipe!
Wonderful--I was not disappointed--my 13-yr-old son couldn't eat enough of it and said it was the best soup I ever made. My only addition was to add celery and I cooked it longer than suggested, as I cut my vegetables in chunks as we like it that way, so it took a little longer for the vegetables to cook--also, extra cooking time helped thicken it. Nutritious, delicious, and economical--what more could you ask? Definitely a Must Try! I'll be making again soon.
Excellent soup, and I'm not even that crazy about vegetable soups! I added an additional can of black beans, a little bit of celery, some green bell pepper and some mexican spices. I simmered mine for a few hours and added the corn and some arborio rice the last 30 minutes of cooking. Next time I'll throw in some spinach. This is definitely one of those soups you can add just about anything to and it comes out great. Thanks for the great recipe!
Excellent soup! I made mine with chicken stock and chopped the carrots in the food processor because I don't like cooked carrots, but wanted the flavor....it was wonderful! My fiance and I really enjoyed it! We used chicken stock and canned corn that is labeled "no salt added", so it made it even healthier! I will be taking left-overs to work tomorrow and will definately be making this recipe again! thank you!
Excellent soup. Loved every bit of it. Fast and tasty.
After scooping into individual bowls, added to each: a sprinkle of shredded cheddar cheese (1/4 cup lightly packed), freshly chopped cilantro, and approx 1 Tablespoon of light sour cream. Flavors were still a bit dull. Juice of fresh lemon (approx 5 squirts per bowl) livened the flavors and made a big difference. Other changes made for personal preference: Used three cloves garlic, diced the carrots into smaller pieces, added diced celery & dried thyme per other reviewers, substituted more beans for corn (didn't have corn), and added fresh, chopped tomatoes at end for consistency and brighter color, cooking for one more minute to warm. Even the husband, who gravitates toward greasy, unhealthy foods, enthusiastically praised the meal and happily went for seconds. Thanks for the fast, economical, healthy, and satisfying recipe!
This made for a pretty tasty soup. I did make a few changes. I started out with a "mirepoix", which was basically sauteeing the onion, carrot, and some celery together in olive oil and a bit of butter. I used pre-shredded carrots from the store. I added the garlic after about 10 minutes, and really cooked everything down until it was quite caramelized. It takes about 25 minutes to do that. Then, deglazed with a carton (approx 4 cups) of chicken stock, making sure to scrape the yummy stuff off the bottom of the pot. Then added the spices and a can each of black beans, and a can of corn with red and green peppers in it (a can of Southwestern Niblets, I think it was).I didn't have any tomatoes on hand, so I pureed the other can of black beans with 2 small cans of tomato sauce. Dumped it in, let simmer as directed. Then I removed the cover and let the soup reduce a bit. My secret for a bit of extra richness is a tablespoon or so of the best balsamic vinegar you can get. I served this over a chunk of cornbread in the bottom of the bowl. It was a hit!
Delicous!! Its a simple,healthy & easy soup to make. I always have all of these ingredients in my pantry. I cut it in half for the 2 of us. My husband loved it. I made it as directed with just a few changes. I let it simmer slightly all afternoon, so it had time to thicken -- thats the "key" to a thicker soup- my soup was not watery at all. I added more garlic, some celery,and more of the spices. I will be making this again. thanks for sharing your recipe. Oh I did add about 1/3 cup chopped ham that I had frozen from some leftover ham from the holidays - probalby not needed, but was a good addition anyway.
I only gave it three stars because of a lot changes I made to the recipe based on other reviewers. I used more beans, used chicken broth instead of veggie broth, added more cumin, and more chili powder, also used fresh cilantro and a little sour cream. After all the changes it still wasn't quite perfect, still good though. Next time I will add more garlic and throw in another type of bean. The recipe is a keeper if changes are made but you can do almost anything you want with it and still have a pretty decent easy soup recipe.
I quadrupled this as a choice for an Ash Wednesday soup dinner at our church, and it was delicious. The people that tried it came back for seconds, and it is a recipe that I will definitely make again. I love that it doesn't need salt and is a true vegetarian soup. It was perfect for those that were giving up meat for Lent - very hearty and satisfying.
This recipe is definitely a keeper! Very flavorful, but not too spicy. I also followed a few of the recommendations: added 3 cans of black beans instead of 2; 1 can of DelMonte diced tomatoes with zesty mild green chillies instead of stewed tomatoes and decreased the vegetable stock to 3 cups. I also added cilantro; extra chilli powder and 2 garlic cloves. Thanks for sharing this recipe!
Absolute favorite in my house! I followed some of the recommendations given by others - more beans and more carrots. In addition, I brown ground turkey with taco seasoning, put a small amount in the bottom of the bowl, and pour the soup over it. Serve with cornbread muffins!
This was good, but I should have followed others advice and reduced the liquid. It was way too watery. I added celery and bell pepper. It was even better the next day after the flavors had time to sink in. Next time I will add less liquid and make it the day before I serve it.
This was fantastic. I used 3 cans of beans, chicken stock instead of vegetable, 2 cans of diced tomatoes with green chillis (i pureed one can with half the beans, and just dumped the other can right in), added one red bell pepper, 2 cloves garlic, and tweaked the spices a bit to my liking. I'll make this over and over.
My husband is addicted to this soup. I think it's great because it's so easy to prepare (just about all the ingredients come from a can) and it's pretty satisfying. My husband's favorite description of this dish: "It's BURSTING with flavor!" It's particularly good if you eat it with some flour tortillas that you toast right on top of your stove. Very good and filling!
I like this soup! I don't get where people are saying 4 cups of vegetable stock will make it too soupy. I am glad I didn't do that. I made as written except added celery salt, garlic powder and a bit more chile powder. Nice, filling, low-cal lunch!
It was a very nice soup. I decreased the amount of stock by one cup and it tasted like chili. Wouold be even better in the winter with some nice oven-baked bread.
Really good recipe that turns out well. I think that the recipe could use a bit more "oomph," so I use more chili powder and cumin, but this is a great comfort food recipe. Also, I find that cooking it a bit longer makes it thicker, which I like.
After following the "most helpful," tips this was awesome. I ate it for days and rarely ever eat leftovers. I nearly followed all of "hbombs," suggestions. Incase you haven't done this yet, you can sort reviews by date, most helpful or submitter. It's located on top of the review page. Thanks for recipe! *3/26/07: Additional note: I add the corn towards the end to make sure that it retains its crunch.
Suddenly I found I was entertaining vegitarians for dinner and was 20 miles from a grocery store. Using what I had on hand this was a fantastic dinner. I used 1/2 of the recommended stock and still thickened it a little with a sprinkling of orzo (baby pasta) Anything with beans and corn in it reminds me of slightly Mexican, so I offered quartered fresh limes to squeeze in, and everyone loved it. Served it with a great green salad and sour dough garlic bread. It was a great meal!
I made this in a slow cooker and it was excellent! My husband really isn't a "soup" man but he really liked this!
This is soooo good! The perfect dinner for a rainy day.I made cornbread muffins to go with. I didn't have a can of stewed tomatoes, so I pureed the beans with about 5 ounces of tomato sauce, and then added 2 chopped tomatoes to the last 5 minutes of cooking the soup. I didn't have chili powder, so just added a little more cumin. If you want a thicker soup, definately start with 2 cups of stock and add more later as desired. It doesn't reduce that much.....mine was on the stove on low for about 50 minutes (waiting for hubby) and barely reduced. I will definately make this again! mmmmmmm
The carrots add a wonderful taste to this delicious, easy to make soup. I will definitely make this again!
This soup was delicious and had a perfect spiciness. It seemed a little thin--I would use less stock next time. My husband thought it would be good with crunchy tortilla strips, like tortilla soup.
Great soup! I didn't have any stewed tomatoes, so I used a can of tomato sause.
Excellent soup as it is.... however- if you need to use up some veggies in the fridge, feel free to add peppers and celery and whatever other veggie you may have that you don't want to go bad
Excellent Easy Soup! Doubled the amount of the stewed tomatoes/black bean puree to thicken it up a bit and added part of a small can of diced green chiles. Really really good!
This is rich and hearty. I took the suggestions of other reviewers and used 3 cans of beans, only 2 cups of water and no extra salt. I made Nancy Pasqualone's cornbread recipe to go with it. What a great dinner.
This was the best soup I have ever made. I cooked ground beef with cumin and chili powder and added it to my husband's servings of the soup and he LOVED it as well. This one is a keeper.
This recipe was great! Super yummy with some cornbread on the side. The only change I made was to use 1 can pinto beans instead of one of the black beans. I still blended the black beans but added the pinto to the soup whole. I made the sub because I only had one can of black beans in the pantry. It was still really good.
Very excellent taste, however I felt there just arent enough black beans in it! I would try another half pureed and another half can whole
I started making this a while back, I have made some changes and add some things each time. This recipe is so awesome and versatile.. You don't have to play it by the rules each time you make it, add what suits your taste buds. It's definitely a favorite in my home.
I did change this recipe a bit to suit our tastes, but I stand by the high rating. :) I chopped up baby carrots, 1 onion, 2 green bell peppers and 2 cloves garlic, omitted the corn (not a fan of corn in soup) and used chicken stock instead of veggie. Also, I increased the yield of the recipe a bit by using 3 cans of beans (half of them smashed), 1 (14.5 oz) can of crushed tomatoes and 1 (10 oz) can of Ro-Tel. For a bit of kick, I threw in some slices of jalapeno (and fished out most of them at the end because I chickened out and was worried it would be too spicy). I added a bit of paprika (plus the spices as written) and I used low-sodium broth. I didn't think it needed any additional salt, but I was worried it would be a bit bland so I put in a dash or two each of liquid smoke and balsamic vinegar for some depth. My husband voted for bacon instead of liquid smoke, but I opted to try and keep it fairly healthy. :) I ended up simmering for about 3 hours though I could have stopped at about an hour as everything was cooked through and really tasty already. I served this topped with plain low-fat yogurt and homemade cheddar-jalapeno focaccia bread. Mmm. This is a great recipe that you can spin towards your preferences very easily. Tasty, filling and definitely a dish I'll be repeating.
This was really good and really easy. I took everyone's advice and added some pasta to thicken it up. Next time I might add some canned chicken.
Thank you Dee Dee for sharing this great recipe. What a wonderfully delicious healthy soup, loaded with good vegetables and beans. I threw in a handful of fresh spinach and nobody even noticed, it was that good.
My Dad loves this and would be happy to have it for Christmas dinner! It's really great because it is good for the heart.
This is a wonderful soup - tasty, low fat yet hardy. I do add less stock to make it thicker.
This soup was delicious and filling. I used low-sodium chicken broth and added extra corn, beans, and carrots to make it thick. Even better the next day!
This was delicious but I made a few changes. I can't eat too much beans so I took out one can of the black beans. First I sautéed the onions, garlic, carrots, and spices and threw in the tomatoes. Then I added the vegetable broth and 1 can of sliced potatoes (that substituted for the extra can of beans). I boiled it until the carrots softened. Then I puréed with an immersion blender. Then added the corn and beans. I adjusted the salt and added pepper.
This soup is good but I have another recipe that I use for black bean soup that I got off the back of a Bush's Black Bean can that is a LOT less work and has a bit more WOW to it. Although, this recipe is probably healthier with all the added veggies.
This is a beautiful soup. I didn't puree anything(I just don't like too) and I used diced tomatoes since I didn't have stewed. I also added a can of mixed veggies. Very good! I was so happy to be able to use some of my homemade veggie stock. My family loved this too. I will keep this one!
Delish mix of flavours. I did use chicken stock as I don't keep veggie stock in the house (I just use powdered where it's not the main base...since toms/beans are added here). Also, and this smoky flavour totally worked, I fried about 4 lean pieces of double-smoked bacon first, removed, fried the veggies in the small amount of fat (about 1 tbsp) and DID NOT drain, and then continued adding ingdts as written...this gave the soup a great smokey flavour that really suited the black beans, tomato and corn. Almost a BBQ flavour. I added the chopped cooked bacon along with the corn. Very good and would be good without the 2 changes above, to stay veggie.
This soup is very good... i only used 1 can of vegetable broth for this. and it was perfect for the consistency i was looking for..
Very good! Only things I changed are that I cooked the veggies in 2 tablespoons of EVOO instead of veg. oil and I only used 2 cups of chicken stock (more flavor than veg. stock and it didn't hurt the soup). 4 cups would have been far too watery, like reviewers said. Lots of protein, very healthy, and very good! Will make it again!
Very good, perfect as is, will make again.
This soup was so tasty! I like trying to create new soup concoctions by throwing a lot of different veggies together for a low cal, nutritious meal, and I was pleasantly surprised at how good this soup was! I used fresh, raw corn cut from the cob, canned San Marzano tomatoes (the ONLY canned tomatoes worth using!!), fresh spinach and some celery, and threw in a bit of salsa to give it some kick. I didn't use the veggie broth, and just added water as it was needed. I really just guess-timated the amounts of everything I guess, but it came out great! Oh, and I didn't puree anything because I was too lazy. I ate mine with a dollup of fat-free sour cream and it was delicious! Thanks DeeDee!
I love this soup! I follow the directions with one exception, you only need 1/2 of the veggie stock called for, maybe even a little less than that. It is a big hit in my house, even my 2 year old finishes her bowl! Serve it with cornbread and sprinkle it with shredded cheese and a dollop of sour cream to make it even better!
Very good, easy to make. Didn't have stewed tomatoes, so I peeled then cut up a few tomatoes and boiled them for five minutes in one cup of water before adding to the soup. Also only had one 19oz can of black beans on hand, so pureed half of that one can while adding the other half to the soup. Omitted the oil by softening the onion, garlic, and carrots in a few tablespoons of vegetable stock. Thank you for a great recipe!
I followed the recipe almost , I put two cups of stock instead of 4. Other then that it was great.
This recipe was delicious and very simple! I took the advice of some of the others. I increased the chili powder by a teaspoon, added 2 extra garlic cloves, and cut back on the vegetable broth. I added some extra corn as well. The carrots didn't get soft as quickly as the recipe said they would, so I had to increase the end cook time by about 8 minutes. The soup seemed like it would freeze great as well (not that you'll likely have leftovers). I will make this again and share the recipe with my vegan friends!
Delicious. I made several changes, but I rate this a 5 for a starter. I added more spice than called for, and also added garlic & onion powder. I added zucchini, and used frozen corn instead of canned. Diced can tomatoes instead of stewed (that's what I had in my pantry). chicken broth instead of vegetable broth (again, that's what I had on hand). I had no trouble with it being too soupy, actually it was very stew-like, but I think that's because I added a lot of extra veggies. Based on a similar recipe for lentils, that I made (flavors were similar), I added LEMON JUICE and chopped CILANTRO. I *highly* recommend these two flavors as adding something exceptional to the taste. Try it, I promise you won't be sorry!!!
A great healthy hearty soup to serve for dinner. My very picky finance liked it and that's saying alot. Next time I think I'll put the carrots in the blender as Mr. Picky didn't like looking at them, but didn't mind their flavor. A keeper. ****Update**** I was craving this soup and decided I needed it agin for dinner, then realized I didn't have an onion and had only one carrot. I went ahead and made it anyway, omitting the onion and adding two turnips (all I had). After I suateede the catot and turnups, I put them in the blender (so Hubs wouldn't complain about the funny colors) with half the beans and the tomatoes. After I combined all ingredients and let simmer for awhile, soup still looked a little thinner than I wanted, so I added another small can of black beans. Result was wonderful! A thick chili like consistancy that helped me sneak some extra veggies in. A very forgiving recipe that I love even more now!
We all enjoyed this. I combined a lot of other reviews and did the following... 2 cups chicken broth, 1 and half teaspoons cumin, and added cheese once served. If I would have had cilantro, I would have added that too. My 10 year old had seconds and loved it. Very satisfied over all!
This soup was really good and very healthy! Only changes I made were...I used no sodium vegetable broth and no sodium stewed tomatoes, just added 1 clove of garlic, pureed the 1 can of stewed tomatoes with some left over meat pasta sauce and then pureed the 1 can of black beans into that! Oh...and I only added 1 teaspoon of the chili powder because I wanted to make sure my 3 year old daughter would eat the soup! We all loved it! I garnished it with chopped cilantro, diced avocado and a little bit of light sour cream and it was delicious! You could also crunch some tortilla chips in it if you wanted to! It definitely was a great way to use up the rest of my meat pasta sauce and it flavored the soup really nice! A must try because it is super easy!
Added chicken breast, cut the stock in half and added cut Roma tomatoes. Delicious
Soup is amazing but I only gave 4 stars because the original recipe as written is definitely too watery. Now when I make it I use 2 cans of black beans and also I used 1.5 times the spices called for. When I double the recipe I use 2 carrots 3/4 of a red pepper and 2 stalks of celery. This adds more color and flavor.At the end I add chopped cilantro and lime. This is so good it is the only recipe I would ever use for black bean soup, everyone loves it. Now I double the recipe always. Oh and the recipe doesn't call for salt but it goes without saying that salt is essential. I add some when I saute the onion and then add more to taste
Awesome soup great flavors and goes together fast and easy. I "sweated" the onion and garlic w/ non stick spray to cut the fat a little. Used frozen corn in place of the canned corn. In place of the veg broth I used chick broth. I will definately make this soup over and over again.
Really delicious soup! I added a teaspoon of ground coriander and a chopped up red pepper and reduced the amount of broth to 3 cups.
I made this for an office luncheon & everyone loved it. Definitely a keeper!
This was a really simple recipe that was delicious and filling. I did make a few changes based on the reviews (used half the stock suggested), my tastes (doubled the garlic, added oregano), and what ingredients I had on hand (only had one can of black beans, but I had a can of kidney beans, so I used that too). It's a really easy recipe to tweak or add more veggies too. It was picky 6 year old approved. I'll definitely be using it again.
Awesome!! Thanks everyone for the suggestions. Used 2.5 cups of broth instead of 4. Used 2 tsp of cumin and 2.5 of chili powder. Didn't add corn. Used 1.5 cans of beans for puree and 1.5 cans of whole beans. I can't stop eating...
Yum yum yum. Quite easy to make, and was great as leftovers for lunch throughout the week. But I didn't find it at all spicy, even though I followed the recipe exactly. I'm usually a wimp when it comes to spicy food, so I think those of you who like food that clears your sinuses will need to up the spices on this one.
I made this recipe and changed a few things. I used only 2 cups of Vegetable stock and I used 3 cans of black beans (didn't drain) and added 1 can of refired black beans that had jalapeno added. Also, I omitted the corn and for the stewed tomatoes I instead used a can of tomatoes with green chilies. Served with sour cream, shredded cheese and sourdough bread. Everyone raved about the flavor!
I loved this soup! Used less vegtable stock, per other reviewers suggestion. Added some cayenne for extra kick. Thanks Dee Dee!
Loved this soup! I made the recipe almost exact except added an extra onion, 2 stalks of celery, a cup of frozen corn rather than a can, and based on other reviews only added 2 1/2 cups of vegetable broth. At the end I whisked in 1 1/2 tablespoons of corn starch so it wasn't so runny. I use my electric pressure cooker on almost all soups I make. Instead of a food processor I used my hand held blender at the end of cooking time and with a few pulses, it blended the soup perfectly. Paired it with some shredded cheddar cheese and corn muffins. A great combo! I will make again! Next time maybe only 2 cups of broth and 2 cans of stewed tomatoes, just to see the difference. My husband was skeptical with the fact of not eating meat for dinner but he LOVED it!
This soup is delicious. First time I made it I didn't have any black beans, so I substitute a can of kidney beans and a can of chickpeas. It was fabulous. Just made it again with the black beans. I followed the advice of other reviewers and reduced stock to 2 cups. This gives you a very nice thick soup (although not too thick). The chunky pieces of carrot, beans and corn really made it a hearty dish. Great for vegetarians and a complete meal when served with bread or biscuits. Definitely a keeper!
This was very good. So easy too. I'll probably reduce the broth like others suggested or add another can of beans to thicken it up a bit. Maybe a bit more spice as we like it hotter. Thanks! This is a keeper.
I made it to the recipe until the end. I added juice of half a lime and cilantro. The next day i remembered the avocado i had bought and added it cubed. It looked colorful and pretty with the yellow, orange, and green. Right before serving, I added a slice of colby-jack cheese on top to melt. I really prefer it with the avocado. All in all a nice healthy soup.
Although I had my doubts before making this, it was delicious! I did add about 1/2 cup barley; otherwise made as directed. It was delicious! (I used the vegetable stock I had made from this site for the base.) Thanks for the recipe!
My wife and I have been searching for a healthy vegetable soup, and this one is it! The flavor is absolutely incredible, and I'm not a veggie person. It is a little watery at first, but if you let it reduce, it adds a nice thickness to the soup. The first tiem we made this was as directed. The second time, we added an additional can of beans (not pureed). The third time, we added ground up turkey to bring the protein up. Adding a little bit of meat really changes the flavor for the better, plus it filled my need for some type of meat product. We've made this 4 times now, and we always double the recipe and store in plastic containers in the fridge for quick meals. Right now....my favorite soup.
This was really good! I substituted 1/4 cup taco seasoning for the chili powder for a more taco soup taste. I also only pureed half the tomatoes with the black beans. I had a bit of rice leftover that I added with my bowl to see how it tasted. It was really good! We also ate it with tortilla chips. Yummy! Will make it again!
This soup is really delicious and came together very quickly. I substituted 2 3/4 cups cooked black beans for the canned ones. Next time I will try frozen corn instead of canned as one of the other reviewers suggested to reduce the amount of sodium. I prefer to add my own seasoning at the table to punch up the flavor. By adding a squeeze of fresh lime and a bit of salsa into my bowl, I found that it perked right up without adding any additional salt. I will definately be making this again.
Outstanding! I even turned this into a slow cooker soup and it was incredible! Just sautee onion/garlic before adding to crock pot.
My son and I love this soup. I have made this several times - sometimes adding frozen spinach and/or a few potatoes, cut into bite-sized pieces.
This was wonderful -- 5 stars all around. Only change I made was as per another reviewers suggestion I substituted the Delmonte fiesta corn for the plain corn.
This is great soup. I made it in the crockpot, instead, and it turned out beautifully! So nutritious and healing -- the colors of the ingredients make for great presentation.
wonderful soup. A great alternate for chili lovers.
I have been making this soup for months now... I always make double the quantity so I can freeze some for an even quicker meal. I also grate the carrots so they cook a bit quicker. The soup is not too spicy for the children that visit us - they like chili and spicy foods. I serve it with home made sour dough bread and a dollop of vegan sour 'cream'... delicious!
Can't count the number of times I have made this soup! My whole family loves it, including my picky 13 year old vegetarian daughter who tops her bowl with a generous helping of shredded cheese. By far the best meal in a bowl this winter! I do use all 4 cups of stock and don't find it watery at all in fact on re-heating I add a little more because it usually thickens. Thanks so much for a quick, easy and delicious recipe!
I made it just as the recipe called for and it was bland. Really bland.
This was an amazing recipe my family loved it! I tweaked it a little bit. I added two cans of pureed stewed tomatoes and didn't purée any beans other than that this recipe came out tasting perfect. I made some garlic bread for dipping into the soup it was fantastic! Thank you! I rate this soup 5 stars!
This was very good - I think next time I will add a little more cumin (because I like it). I didn't have a food processor/blender so I couldn't really puree part of it properly (I used a handheld mixer). It was very filling and I served it with a little fat free sour cream - I am adding this to my recipe box.
Wonderful flavor and very filling. Serve with a hearty bread!
This was really good for a vegetable soup! I left out the carrots and added paprika, garlic powder and onion powder for more flavor and topped it with cheese and sour cream!
This recipie is a favorite of my vegetarian friends. When they're not around I use chicken stock instead of vegetable stock. I like it both ways.
I followed some suggestions - 3 cloves garlic, a couple pieces of celery, chicken broth for vegetable broth. I subbed diced tomatoes with jalepenos for the stewed tomatoes. That was a good idea, but maybe it could have used more. I guess if you dress it up with toppings it's good; but if you don't, it's rather ordinary. I didn't have cumin so that probably would improve the flavor. I doubt I'll be making it again.
Very good & tasty
This was my first black bean soup experiment, and I must say it was an excellent one. I added the reccomended 3rd can of beans, celery, & a lot of extra garlic!! Definitely read the other reviews as (4) cups of stock is not neccesary, I used (1)14 oz can. The longer I cooked this the better it was. Try a sprinkle of chopped parsley as a garnish, Thank You DeeDee!!!
DELICIOUS! Great soup. Easy and filling. We had it with some warm, toasted bread. I also added a bit more garlic because we love garlic and it is good for you!
Delicious! Served with sour cream and shredded cheddar cheese.
Very delicious and easy! I made a few alterations to make it healthier and more to my tastes (I like spicy). I used dry beans and frozen corn to cut down on the sodium. I also added 2 jalapeno peppers and and extra tablespoon of chili powder. Even my meat obsessed roommate loved it!
I also changed up a few of the ingredients, like two cups of the chicken broth, 3 garlic cloves, 3 cans of black beans (half in blender with stew tomatoes, and the other half put in soup as is), and half of the Fiesta can of corn. It was wonderful...I would make it again and again.
This is my favorite soup. I did use two cans of black beans but I also added a can of pinto beans (one half mashed up and the other half I left whole). I just cut up the stewed tomatoes but didn't puree them. I also used Italian stewed tomatoes. Can't wait to eat it again tomorrow. I don't have to look any further to find the best soup recipe.
Excellent soup! I had kale that needed to be used in the fridge so I chopped and added it to the onion in the pan. I love Worcestershire added to tomatoes and it was a good call in this soup. Soup should be a creative pot of leftover wonders. This recipe provides an excellent base to your creative powers!