Black Bean Soup

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This is FANTASTIC!!!! The depth of flavor is amazing and quickly accomplished! I followed the recipe with the exception of the beans...I used 4 cans of black beans rinsed. I was concerned that 2tablespoons of cumin would be too much but it was just the right amount. I was concerned that the one jalapeño would make it too spicy for my children...it was just right. I added extra jalapeño diced with sour cream and minced purple onion on top.

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Incredible soup! I have tried quite a few recipes for black bean soup, and nothing comes close to this.It has the perfect balance of seasonings, and the lime crema brought a freshness to the flavors. I have made it twice, soaking the beans the first time, then leaving that step out the second time. I prefer them soaked; the soup was silkier. My family enjoyed the "al dente" beans in the "unsoaked" attempt, as well, though.

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This recipe was delicious! Each ingredient added its own layer and resulted in an extremely flavorful and cohesive dish. I made it for my boyfriend and myself, both bonefide foodies and it was a hit. I didnt have time to go to the butcher for ham hocks so I used a smoked ham steak, cut it into 3 large pieces and let it cook in the dish as the hock would. Took it out and diced it and added it back after pureeing half the bean soup. Perfect.

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I loved it followed to the tee because I didn't have the time to soak the beans first. I'm glad I did they had a nice firmness to them. All I did that was not posted and I always do for all soups is I turned off the heat and let it rest for 1/2 hour before eating. Cools it down and brings out the flavor. I don't know what the others did wrong that rated it lower I thought it was fabulous.

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This recipe is absolutely awesome. The only change I make to it is that I do soak the beans before making the soup. We have made it with the ultimate cuban sandwich as well and they are great together. My fiance is from puerto rico and he says this soup is just like the one his mother made for him while growing up. Thank you Tyler for another great recipe we will make over and over!

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reminded me of the black beans I get at a favorite cuban restaurant. would definitely make again!

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This soup became more delicious by the day. By day 5, I'd say it was 4 stars. After that, I don't know because it was all gone. The garnish is a must. One day I added diced avocado in addition and it was great.

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We followed this recipe to a "T". Recipe calls for l-3/4 qt of stock. This is not enough for 1# of beans. The end result looked like something from the LaBrea Tar Pits. The flavor was ok - just don't look at what you are eating.

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I made this for a dinner party the other night and it was terrific. If you don't have time to soak the beans, boil them in water for 10 minutes and let stand for an hour. I actually ran the finished soup through my cuisinart when done, and liked the texture. Don't forget the crema on top. This ones a keeper!