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My review
Spicy Black Bean Vegetable Soup
DeeDee
"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."
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Ingredients
50 m servings 164Original recipe yields 8 servings (6 - 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
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Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
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Reviews
Read all reviews 9591307 Ratings
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Most helpful positive review
12/3/2002
This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups o...
Most helpful critical review
9/23/2010
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...
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12/3/2002
This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups o...
2/16/2006
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); us...
11/6/2002
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 ...
1/21/2003
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 w...
5/29/2002
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 t...
7/22/2002
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 an...
9/21/2002
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 ...
1/6/2003
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...
1/14/2011
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 ...