Easy to make, thick, hearty soup with a zesty flavor.
Whoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very well, both the flavor and thickness/texture - this one's a keeper.
Read MoreFirst time making this recipe so I halved the ingredients just in case it wasn't a big hit as many reviewers posted. I adjusted the spices to our tastes, left out celery since it's been banned from our house, and added some of the tomato to the soup before blending the can (to give some more texture). The soup is good, but not amazing. Maybe some different chilies/peppers would put it above the rest. Still, needed quite a bit of tweaking, so 3 stars for the recipe as is. I served it with polenta wedges which were a good compliment.
Read MoreWhoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very well, both the flavor and thickness/texture - this one's a keeper.
This is one of the only soups I've made that I actually looked forward to eating, due to its heartiness (I've only made "thin" veggie soups prior). This is a great recipe! I used 3 carrots instead of 2 and no celery because I didn't have any. I used 1 bag of fresh black beans which I cooked instead of canned. The chili powder and cumin MAKE this recipe I think, it adds a delicious Mexican flavor. I will definitely be making this again, thanks!
When I went to the pantry for ingredients, I found only low-sodium chicken broth, not vegetable broth. I also substituted frozen corn, as I don't care for the flavor or texture of canned. I drained and rinsed the black beans to reduce the sodium content. Otherwise, I followed the recipe exactly with seasoning amounts, etc. My husband loved it. He likes the Six Can Tortilla Soup (with a few alterations) from this site better, but it was still a thumbs up from a guy raised on meat and potatoes. I served with a garnish of sliced green onions and warm corn muffins. Yum!
Yum!!! Great recipe and so easy!! :) I used 2 cans of beans instead of 4 for the whole recipe, same amount of celery,onion and carrots.. I browned them then added 2 cups of water, the beans, corn and some veggie soup stock.. Then mashed the remaining can of beans with the tomato and added it in... I used a tbsp of each chili and cumin and it was great!! My family enjoyed it very much.. Will be making this again and again....
Excellent soup! Much better than some restaurants' versions. I had to make some substitutes (a can of tomato puree and water for the whole tomatoes, a can of peas for the corn, and chopped bell pepper instead of celery) but it still tasted delicious. I served it with an experimental vegan cornbread, which turned out to be absolutely delicious. I'm submitting it to all recipes as "Quick and Easy Vegan Cornbread".
Really liked this! Super easy -- I threw everything in the crock pot. It was the perfect dinner to come home to on a cold night. My vegan daughter sprinkled corn chips on hers, and ate two big bowls. Thanks for the recipe.
EXCELLENT! My wife loves black bean soup and I made this and it is the best she's had anywhere. I did go with 1 TBS chili powder and 1/2 TBS cumin and a pinch of cayenne. I'd increase the cayenne next time for a bit more heat. I used canned vegetable stock which is just fine. I wound up adding approximately 2-3 cans (4-6 cups). Just add to your desired consistency. Don’t even try to puree the tomato/bean mix in your blender---go with your processor. I rinsed all the black beans but dumped the corn in undrained. This soup is highly recommended and a meal in itself!
Just made this for dinner tonight. Delicious. I doubled the carrots and celery it called for. I noticed some reviews said it was too salty, so I made sure to drain and rinse all the canned ingredients and added salt to taste at the end. I had about 8oz of firm tofu sitting in my fridge so I cubed it up and threw it in. When I served the soup I sprinkled a teaspoon of Nutritional Yeast on top. Nutritional Yeast gives the soup a great cheesy flavor and is great for vegans because it gives you B12 which is usually found in animal sources!!
This is very good! I ran out of chili powder, so used a bit less than 1 tblsp. so also went a bit less on the cumin in an attempt to maintain the balance of flavors. Consequently I thought it needed a bit more spice, but my husband thought it was spicy enough. We will definitely be eating this again (likely with a bit more spice). Weight Watchers--4 points per cup is the way it worked out for me.
I am eating this soup as we speak, and I really like it. I was kind of scared, but it turned out great. The flavor is good. I used organic vegatable broth, used 3 cans of beans instead of 4, and didn't have any cumin. I agree with some posts that it has a beany taste to it, and can't taste the tomatoes, but it's fixable for next time, I may add 2 cans of beans and 2 of tomatoes. It looked so good before I blended the beans and tomatoes, so I think it would work even without blending them, if you like chunky. All in all, it's a quick, hot, satisfying soup, especially on this snowy, wintery night! Thanks for sharing! I'm going for seconds right now!
It is good but I do watch my sodium intake so I never buy prepared foods. I have a stock pot going at all times so I do not have to buy stock. I make my own beans from scratch, too. All is easy if one just makes the time for it and that is easy if one is prepared. I am a vegan because food is my medicine and if I'm buying prepared foods I'm defeating that purpose. I am 80 years old, an artist and have a full-time job. I had to change my ways when I developed cardiac vascular disease. Yes, I used to eat everthing out of a can and I brought four children up that way. I hadn't even heard of vegetarians fifty years ago. I started watching what I ate nearly thirty years ago and even then I didn't know what a vegan was. One can learn. These recipes are good. Just do your own thing while following the directions.
First time making this recipe so I halved the ingredients just in case it wasn't a big hit as many reviewers posted. I adjusted the spices to our tastes, left out celery since it's been banned from our house, and added some of the tomato to the soup before blending the can (to give some more texture). The soup is good, but not amazing. Maybe some different chilies/peppers would put it above the rest. Still, needed quite a bit of tweaking, so 3 stars for the recipe as is. I served it with polenta wedges which were a good compliment.
Best. Soup. Ever. The only thing I do differently from the recipe is substitute cooked rice for the corn. It makes a complete protein (rice and beans) and a satisfying meal with a salad and crusty bread.
I made this last night and it was wonderfull (even my picky, meat eating husband loved it). I only used one tablespoon of chili powder, 3 cans of broth and two cans of black beans (I didn't drain the beans or the corn). Then in the blender I mixed a can of pinto beans and half of a 28 ounce can of crushed tomatoes. Not wanting to waste food, I threw the rest of the tomatoes in to the soup. It tasted great with a big chunk of dark bread. Does make a LOT of soup though, might want to halve the recipe next time.
This recipe is Wonderful and my kids like it too. I crunch up tortilla chips to put on top and it's extra yummy. Delicious soup!!!
This is a tasty hearty soup without the calories, makes a lot, and freezes well. The recipe says to saute the onion, celery, carrots and garlic for 5 minutes and then cook for 15 min. My chopped carrots needed more time to cook. Next time I will chop all the vegetables smaller to cook in this time frame. I also had to add quite a bit of pepper. Thanks for the recipe.
Very colorful soup! I only used two cans of black beans and did not bother to puree / blend anything. I also added in some kale, which provided some great texture to the soup. It was nice and chunky! Next time, I would serve with a dollop of yogurt.
Excellent hearty soup! 1st time I made it I thought it need some zing to it so I added 2 tsp of hot pepper sauce. 2nd time I made it I added 1Tbs of lime juice & 3 tsp hot sauce. Freeze very well, and I always have some on hand in the freezer.
1/8/2012: I did NOT make this as listed, so this review is just for myself. I used 2 tsp of oil, sauted the 1/2 onion, 2 stalks celery, 1 clove garlic and 2 carrots along with 1/4 tsp cumin and 1/2 tsp oregano up for at least 5 min; added 1 can low sodium chicken broth and 1/2 can water, 2 cans black beans (I was no sodium). Bring to boil, simmer for 20 min. puree at least 1/2 and mix back into the pot. Feb 2016: made with spices as listed, half a large onion, 1 stalk celery, 2 Carrots, 1 carton chicken stock, 3 cans black beans and forgot the tomato - still tasty! Blended half. Very forgiving recipe.
Great recipe as is. I left out the corn.Added cooked cubed chicken breast, and fresh kale the last 3 minutes(to retain crispness). Served w/garlic toast. Very filling and tasty.
Delicious! I had to do some changes because I did not have corn, cumin or celery. However, it came out great! One of my new favorites.
This is a great base recipe. I've since changed it by starting with just over a pound of dried beans, adding an extra onion, 1 more celery stalk, a whole head of garlic, Tony Chachere's as a sub for black pepper, beef broth for the vegetable, dropped the corn and added a fresh hot chile (or 2) and a 7 oz. can of chopped green chiles. For the meat loving hubby, I have added turkey kielbasa at the end. My husband and son (5) LOVE this and they will even eat leftovers. Believe me when I say it's good, because they never like to do that!
This is now a monthly staple in our home. We have six members in our family. Half are vegetarian and half are not. This is heaven sent as it satisfies everyone and there are plenty of leftovers for dad's lunch. My only modification is that I add a can of green chilies to spice up the flavor a bit. We are not vegan so I top with shredded cheese and sour cream. I also top with tortilla strips. I cut white corn tortillas into thin strips, fry til crispy then season with Lawry's. So simple but so good. They really compliment this wonderful recipe.
Excellent soup, both my husband and I loved it and the leftovers the next day were even better. I left out the corn and added a second can of diced tomatoes, used chicken broth instead of vegtable broth. This one is a keeper. I made this a second time with the corn and vegetable broth. The corn just didn't seem to be cooked well enough in the twenty minutes...so add more simmer time. I make my own broth, but still like the chicken broth flavor better. Topped with some avocados...yum yum!
I used more garlic, upped the carrot amount some, and added fresh cilantro just before serving, but otherwise stuck pretty close the the recipe. It turned out well and paired nicely with a loaf of Ciabatta bread.
I am a black bean soup junkie. This is by far best I've ever tasted and ever made. I am also a crockpot junkie. I did not change any ingredients but I did change the cooking method to accommodate a slow cooker. First, I sautéed all of the veggies in a skillet with the olive oil and chili powder. I put this into the bottom of the crockpot first. Then I added the wet ingredients, beans and other spices. Stirring occasionally, I set it for 8 hours on low. Since I am the primary vegan eater in the house I like to cook in bulk so I can eat for a week without worrying about what to cook for myself. This recipe was fed me lunch and some dinners for a week. I did not get tired of eating it. The best thing I liked about this recipe was that the soup was not too thick or too thin. I like the thickness of the broth that I usually can only find in canned black bean soup. In other recipes the broth is too thin. In the words of Goldilocks "this is just right." Thanks for sharing this recipe! The only other black bean soup I can compare this to is Panera's black bean soup. I thought this recipe was by far the superior.
Gearing ourselves to a healthier eating lifestyle. Found this recipe while googling. Fabulous!!! My husband and son (both meat and taters men) loved it. You may need to tweak the recipe a little. I used dried beans and added salt to taste to cut down on the sodium. Next time gonna try frozen corn. Should give it a fresher taste. Served with cornbread on the side. Great pairing. Looking forward to trying other vegan recipes.
I made this (with the vegan corn muffins) as an appitizer for an all vegan mex themed meal. It was way better than the main dish. I made a few changes. I use diced tomatoes, my grocer doesn't carry the right size cans of crushed, I rinsed the two cans of beans that got pured to lower the sodium and upped the ammount of spice along with a few extras (cayenne pepper, crushed red pepper). (The non-vegans) topped the bowls off with some chedder, finishing touch, yum!
This recipe is fabulous. I had a taste for black bean soup but didn't want to spend a lot of time nor have to do a lot of grocery shopping on my way home. This was simple and super delicious. I did use the 3 cups of broth rather than the 4 called for in the recipe as suggested by one of the raters.
This would have been 5 stars had it had some spiciness to it. I added a can of mild Ro-Tel which did the trick. I also used 1 lb. of black beans and the water in which I had cooked them along with 1 large vegetable bouillon cube. I would make this again.
I thought this was only "okay". It needed more flavor in my opinion, maybe more garlic or some spicy peppers. I added about a tablespoon of Thai chili sauce and more chili powder and it still wasn't spicy enough. It made a ton of soup, so if I ever make it again I would halve the recipe. I probably won't make it again, though.
The initial draw of this recipe was ease and inexpensiveness--and it WAS both easy and inexpensive. Plus, for being so easy and easy on the pocketbook, very tasty. As others have mentioned, the sodium in the canned goods can be a concern, so I used low/no salt canned goods only and added no salt (now I can only imagine that all that additional salt would make it practically inedible). I also didn't have a can of corn so used a no-salt added can of mixed veggies instead. Finally, because I hope to share it with vegetarian friends, I used vegetable broth instead of chicken broth.
This was wonderful! Everyone in my family really liked it. I added 2 tsp salt to this and I added a cup of brown rice. Made it a little thicker so we served it on flour tortillas as burritoes. It was really great! Thanks so much for this recipe :)
delicious, quick and easy if you're not looking for too much effort because it uses mostly canned food - i used chicken broth, omitted celery and added cayenne pepper, shrimp and white rice - yummy.
We made this while in Spain and therefore didn't have any chili powder! But, even before seasoning it had excellent flavor. We did make some changes: We used 2 cans of pinto beans and 2 cans of kidney beans, doubled the garlic, added anaheim and bell pepper, used a little tabasco to make up for the chili powder and garnished with cilantro (home-grown, cause you can't find that here either!). The boyfriend said that if he could get his face in the bowl he would lick it clean. :)
Awesome! Absolutely Awesome! We ate 2quarts of it the first Night, and there are only two of us! I use a slow cooker - just doing the onion, garlic, and carrots in the skillet in oil first and then tossing the rest in the crock. It comes out sooooo yummy! We add salt - it's the only thing I think is missing. I cut the chili powder just a bit, because we don't really like much bite (yeah we're wimpy) but even where we made the changes, were only personal preference type stuff - this recipes is 99%perfect as is - but I Really think it Needs salt - start at 1tsp and work up to taste
LOVE LOVE LOVE. To watch the sodium content I RINSE all my can veggies and beans. Also I prefer adding FRESH corn. But even my carnivore boyfriend likes this soup. It so rocks!!!
This recipe is wonderful, and very healthy, too! I added extra garlic and onion, because they're so good for you. Having the beans and the corn both in this soup is great, because it provides you with a complete protein. I sprinkled a little bit of cheddar on top, and added a 1/2 tablespoon of sour cream to mine, and it was GREAT.
Sorry, but I really didn't like this one. I followed the recipe exactly, but it was way too "beany." The spices were unexceptional, almost bland, and I couldn't taste the tomatoes or anything else but bean. The recipe made a ton, and I threw almost all of it away. Two stars for health and convenience, though.
Big hit at an extended family dinner - we had a vegan guest and we wanted her to feel welcome. It is delicious, with just enough oomph to make it interesting. Highly recommended - a hearty way to get your protein and veggies!
Delicious! I serve it with a french baguette and the meal is complete! the only thing I change is the amount of broth. I use 3 cups instead of 4, for a really thick soup.
Outstanding--healthy, hearty, and full of flavor. The corn adds a nice textural element as well. I served this as a main course with French bread and baby arugula and it was a hit. I recommend using reduced-sodium or no-salt-added beans and corn and correcting seasoning only at the very end.
Really good with a dollop of lowfat plain yogurt, some chopped green onions and cilantro to garnish.
this is a great soup. the leftovers were no problem because it tastes good even a couple days later. highly recommended.
This was good but I think I was expecting something more from all the good reviews. Overall, easy to make and tasted fine, but it wasn't special enough to make again.
Call the fire dept! Did you REALLY mean 2 TABLEspoons of chili powder???? If you use caution with the chili powder ( to your taste of course) This recipie has great potential.
I am a vegetarian and this recipe has long been one of my favorites. I usually make it in the slow cooker and find it's just as good that way. This is a great cold-weather recipe.
I just finished making this dish and I'm eating it now. This really is a good bowl of soup. The fact that it has a lot of vegetables in it makes me happy. This smells so very much like chili but has a very smooth texture along with some of the crunch from the corn. Over all a spectacular soup. Will definitely make again.
instead of using canned black beans, i used dry beans and simmered it for about 3 hours. this soup was PHENOMINAL :) one of my new favorites.
I changed some things around. I soaked 1/2lb of dry black beans, didn't have any celery, and added frozen corn instead. I also added some green chillies. It came out nice and thick after cooking for 1 1/2 hours. Good soup.
Great base recipe. I did make some adjustments to what I had on hand. I used garlic broth instead of vegetable, two cans of black beans with jalapeno and pureed two cans of pinto beans since I was out of black beans. Since I had seasoned black beans I left out the other spices except for a little cumin. It was one of the best soups I have ever had!
This is a very tasty soup and will definitely make it again but with only 1 Tablespoon chili powder as it is quite spicy. I drained the beans and corn but not sure if this is necessary as the soup is quite thick.
A good hearty soup. I doubled the recipe and it called for 1/4 cup of chili powder. WAY TOO MUCH! I'll make it again and gradually add the chili powder to taste.
My roommates loved this soup! One quote: "This soup has so many layers of flavors - it's excellent." One comment though, if you're reheating a bowl the next day, be certain to make it nice and hot. For some reason, the leftover soup tastes bland when it's only slightly warmed up.
Absolutely delicious! although please note when they say 1 stalk of celery i think they mean only one rib! i used 2 ribs and it was more than enough. the corn added a bit of sweetness which i wouldn't use next time. the soup is a quick black bean soup recipe that tastes like it took forever! will definitely make this again!
i've never had black bean soup and never made it, so I didn't know what to expect. This recipe is so easy and wonderful tasting. A new favorite!
I think this is a great base recipe, but one I'll have to amend slightly in the future. My issue is with the amount of spices. Don't get me wrong, I love some chili powder and cumin as much as the next person, but I found it a bit overpowering. It was very hard to taste any individual ingredients! Next time I think I'll halve (at least) the powdered spices and opt for some finely minced habanero or jalapeno instead. Or, and call me crazy here, a little salt? Granted, I used dried beans as opposed to canned, so I avoided that sodium, but I was still rather surprised to see a soup without any salt at all. Hence the over-reliance on powdered spices for flavoring. I think it would be just as effective to get a little bit of the spice flavor in there while still accentuating the natural flavor of the beans, onion, corn, and tomatoes. Just my two cents.
Added a splash of lime juice and hot pepper sauce for more flavor since I found this soup bland. It is an okay soup but not great.
I was trying to use up some things, so didn't follow recipe exactly, but kept most of the measurements proportionate to original. I ended up playing around with it a bit until it was to my liking -- a splash of malt vinegar, a pinch of cilantro and oregano, a teaspoon or two of chinese mustard -- then crunched up tortilla chips for the topping. It was delicious! Hearty! Wonderful! Thanks for the ideas!
DELICIOUS! I took the suggestion of one of the reviews and used a pound of dry black beans instead of the canned beans to cut down on the salt. I didn't puree any of the beans either. This was such a simple recipe, I was shocked by how tasty it was.
I make Friday night dinner every week for family consisting of vegetarians and non-vegetarians. This recipe passed the test with both groups. I thought there would be too much cumin and chili powder. Somehow all of the spices seem to combine wonderfully and we did not find it too spicy. Thanks, Christine, we will make it again!
This is probably the best soup I have ever made! I make it often, and it's perfect for my vegan and non-vegan family members and friends!
I doubled the recipe, thinking that six servings wasn't enough for 5 adults and 2 kids....we will be eating soup for days to come! But that's okay, because it was delicious! I had to add salt, maybe because I used low sodium broth, but my guests did not.
Used the recipe exactly as listed. Perfect consistency. Topped with fresh tomatoes and cornbread. My southern husband thought it was delicious. My picky son at it up.
This was amazing! I had never made black bean soup, and it was extremely easy. I didn't have any celery so made it without. Also, because I have small children, I cut down on the chili powder (1/2). Everyone (except for my picky 3 year old who eats nothing but tomato pie and pb&j) devoured it!! Wonderful recipe!!
Mine turned out to be almost like a vegetarian chili, that's what it reminded us of. It was delicious eaten with tortilla chips. I only pureed one of the cans of beans, and drained and rinsed the other three. I also used low sodium chicken broth instead of veggie broth. Thank you for a delicious recipe.
This was quick and tasted great. Perfect for a winter night. It made much more than I expected.
This is such a great recipe. The broth is so hearty and tasty. I made this for a party and everyone LOVED it. I highly recommend it!!
I have made this recipe twice in the last month. I am on Weight Watchers Maintenance and find this soup delicious as well as filling. My husband even enjoys it!
This one is a keeper. I drained and rinsed the beans, and it came out perfect!
This was VERY good. I am not a vegan so I added some cheddar cheese on top. It was so delicious all the way through! I will make this again many times.
I liked it better than my husband did. It makes quite a bit so I froze a couple of containers. I used 3 cans of vegetable broth which was more than the 4 cups listed in the recipe. I just didn't want to throw away half of the broth in a can & didn't have another recipe I was going to make soon with vegetable broth. I thought it still had a rich taste. It took me a while to blend the 2 cans of beans & tomatoes in my blender as the mixture was quite thick. I had to stop the blender several times to stir the mixture with a wooden spoon & get some of the blended part up from the bottom before I got it to a smoother consistency. Oh, besides the chopping & blending, the most work was in recycling 9 cans :)!
i just needed something quick and hot to make ... i did a lot of subbing and adjustments of flavours according to what i had on hand, and didn't puree, and the result was lovely. i think this is a really great, forgiving recipe.
GREAT soup!! I wasn't 100% sure if I was to drain the beans or corn because it never said to or not. So I drained the corn and 2 cans of beans that went into the processor.It was fine. Not to watery. LOVE this and will make it again soon!!
This soup is delicious and full of flavor! It is my new favorite soup! I used chicken broth instead of vegetable broth. Fabulous!
This soup is awesome! The best black bean soup that I have ever had!!! Thank you so much for posting this.
My husband made this for me for dinner tonight and it was excellent! It wasn't too spicy - perfect! It made a lot of soup. We had it with corn chips and french bread. My 20 month old didn't like it, but I didn't expect her to anyway. Thanks for this excellent recipe.
Very yummy! I used a mixture of white/red kidney beans and black beans. I also added a lot more cumin and chili powder than the recipe called for. Will definitely make again.
I skipped the black bean puree and substituted two cans of diced tomatoes in its place. Very delicious and just the right amount of beans; not too overpowering.
This is hearty and very tasty, plus healthful for you, too! It had just the right amount of spice and zip for my taste. I'm so glad I tried it! Here are my minor changes/additions: Instead of canned corn, I used 3/4's of a bag of frozen shoe peg corn (I just threw it in, frozen) Also, because I love lots of "stuff" in my soup, I added an extra chopped carrot, one 14-1/2 oz can of Mexican style stewed tomatoes, breaking the tomatoes in half into the soup so there'd be chunks of tomatoes, and two cups of cooked brown rice. Shortly after adding the rice, the rice plumped up even more, unfortunately, soaking up some of the soup broth. Next time, I will add just one cup of cooked brown rice, so as not to absorb so much of the broth. Finally, I also added 1/2 tsp of dried cilantro.
We loved this soup. Even my nephew who does little cooking asked for the recipe. I soaked black beans (total of 8 cups soaked ), blended only 2 cups instead of 4 cups, and used 1 28 oz can of crushed tomatoes, because that was all I had. We loved this and will make again. Perfect for our low fat and low cholesterol family. Thank you for sharing!
Really good! I used dried beans (so much cheaper here!) and at the last minute realized I lost my can opener (?!?) so had to leave out the corn & tomatoes. It was still fantastic. The seasoning needs a bit of tweaking it's a very mild soup. I think spicy would be better.
This is great! It really is more like a chili; it's very hearty. I used a small food chopper to blend the beans, and it worked fine. I don't like celery very much so I used zuchini (sp?) which turned out very tasty.
This soup has become a "go to" recipe for me...I can't find anyone who doesn't like it! My 6 and 3 year olds love it, my picky sister-in-law loves it, my meat eating hubby loves it, I love it. I don't change a thing and usually double the recipe, and never have any left.
A really quick easy soup! I had to make some changes because i made it last minute. I used frozen corn instead of canned, didn't have any cummin :(, and i used fresh crushed tomatoes (hand crushed them) and added in a can of green chiles. My boyfriend and i loved it.
It was so delicious My family said it tasted like the bean soup at a good restraint . It was the first time I had made this recipe . It also served about 8-10 guests.
I used frozen corn and dried beans to reduce the salt and keep it "fresher." I found the soup to have a similar taste to chili. It was good and filling, but I won't be scrambling to make another pot.
I really liked this recipe. Looking at the recipe, it seemed a little bland, so I added a bit of smoked paprika and oregano and increased the other spices. It was so yummy with some sour cream and toasted tortilla triangles. However my boyfriend was not so enthused :(
YUM! This soup reminded my WHY I love being vegetarian... delicious! I will make this again & again!
May want to mention that the many canned items should be drained. If not, it comes out terrible. I will try this again drained.
