Black Bean Soup

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This is the best bean soup I've ever made. Lots of bold flavor and DL is correct that the smoked bacon just puts it over the edge. I followed the directions as given and was very pleased.

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I've made this soup more times than I can remember and it has always been a hit! The flavors meld together so beautifully and it is hearty without being overly heavy. I did alter the recipe only that I use turkey bacon instead of regular bacon. I chop it up fine and really cook it til it's crispy around the edges. The end result is that it gives the soup a wonderful extra smoky flavor. People often can't place what it is and are usually surprised to find out it's turkey bacon! Another word of advice - DON'T SKIP OUT ON THE CILANTRO OR LIME - they really add the final touch to the soup.

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When the weather gets cold, I crave this soup! It is so filling, all you need is a salad to have a great dinner. Awesome leftovers to take to work!

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I omitted the bacon and used Williams Sonoma's beef demi-glace in place of the Worcestershire sauce. It was really delicious, low-fat, and had lots of depth of flavor. Have made this many times, and even though the yield is pretty high, we manage to polish it off within a matter of hours! Enjoy

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I followed this recipe as written, and am very pleased with the results.

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I don't normally like beans to begin with but thought I'd give this a try, something new. It was very easy to make and afffordable too. Dave has done this recipie justice. I loved it so. It was very FLAVORFUL and I love the CILANTRO flavor, this was the first time I had ever cooked with Cilantro and he's got me hooked. It is now my favorite herb and believe me for all those who don't like beans, you will love this recipie. I give it a 10 star if that was possible!!!!! Thanks again Dave.

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I made a large pot of dried black beans (for another recipe and had the thick liquid leftover and some of the beans. Being a vegetarian, I tried this recipe without the bacon, chicken stock and worchester sauce (it is not vegetarian. I didn't have any onions in the house, and I don't like ketchup so those items were not added to the soup. The garlic, tomatoes, chili powder, parsley (I didn't have cilantro, and lime were enough to make the soup delicious! The lime is definitely the key ingredient.

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I made this for dinner last night to accompany a southwest chicken panini. I was craving black bean soup and I have to admit, I was a little leary of the recipe as it seemed more like a chili to me due to the diced tomotoes and heavy dose of chili powder. Initially I considered cutting the recipe in half, but ultimately just decided to just go for it. I followed the reciepe as written and am very, very pleased with how it turned out. I ate 2 bowls with my panini yesterday and couldn't help but feel that my meal was something you pay three times as much for at a Panera or simliar soup & sandwich cafe. I'm eating it again for lunch as I'm typing this and I'm still loving it!! This soup would do nicely with diced chicken if you wanted to make more of a meal out of it. This recipe is definately keeper for me!

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this is the perfect recipe for when you have left overs and everything MUST GO. it's soo delish. i followed the recipe almost to the T. I added left over chicken and sausage. also added celery. i also substituted 2 of the cans of beans with 1 can of garbanzo beans and 1 can kidney beans to give it different texture and color. served it with warm french bread. oh.. soo good!!

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It's may 5th -- just finished making this soup with my son.....and its absolutely delicious...we're eating it out of the pot. I used a lot less cilantro and added some chopped parsley. Also used immersion blender to partially puree which made it nice and thick withM some whole beans still in there for texture. Make sure to add the lime juice at the end -- its definitely a key flavor ingredient.