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Black Bean Soup Recipe

Black Bean Soup

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Average Rating:

Total Reviews: 338

Showing 131-140 of 338

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  • on January 28, 2009

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    I used homemade chicken stock, but that's the only change that I made. And I just used the bacon that I had in my fridge, which was 6 slices, I think. My soup was even better a day or two later! Best we've ever had.

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  • on January 14, 2009

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    I am a HUGE black bean fan and this recipe is a great way to enjoy them. It's quick and easy and so tasty! This last time I made it, I threw in some chicken and cilantro sausages (from Whole Foods and had a side of corn bread. Perfect for a chilly night. I highly recommend this recipe. Mmmmm mmmm mmmm!

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  • on December 31, 2008

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    I didn't have all the ingredients (no chicken broth so I used water, no bacon so I used leftover Christmas ham, not enough black beans so I used some garbanzos too, but I followed the recipe as much as I could, and it turned out really really well. I will definitely make this again. My kids (2 and 3 and husband and I loved the lime in it, and I served the soup with Alton Brown's fried plantains. Yum.

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  • on December 06, 2008

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    I agree. Next time I make this, I'll only use a few slices of bacon or use a turkey bacon. It had great flavor, but I spent too much time dodging all the fatty bacon to really enjoy it.

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  • on November 26, 2008

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    I enjoyed this recipe a lot. I did make a slight tweak here and there to accommodate personal preferences. I used only 4 slices of bacon - it still had plenty of bacon flavor. I used a little more Worcestshire sauce than called for, plus ground ancho chili powder (instead of regular chili powder. The first time I made it, I forgot to get cilantro and a lime, so those were left out. At the end, I took an immersion blender to it to get a little thickness and creaminess. It was delicous and even better the second day!

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  • on November 25, 2008

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    Like most "experienced' cooks, I did alter the recipe a bit, especially based on some of the reviews I read. I, too, removed the bacon from the rendered fat after it was crisp and didn't add it back to the soup until I added the lime juice. I also used 3 cans of black beans and 1 can of refried black beans (found in the Mexican food aisle in my area which gave the soup a bit of body, and used a "box" of chicken broth rather than the smaller can. Finally, as a matter of personal taste, I did not use an entire bunch of cilantro; probably only about 1/3 of the bunch. We had a Colts football party and this soup was a HUGE hit!!! I fixed it again this past w/e, and my husband ate more than half of the pot himself!!!

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  • on November 02, 2008

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    The 1st time I made it I added fresh corn kernels & a 1/2 bottle of hefeweizen beer. The 2nd time, I added splashes of brandy and merlot and smoked paprika. The beer was a better addition than the brandy/merlot, but it is still good.

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  • on October 29, 2008

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    This is the second time I have made this recipe and I LOVE it!!!

    It is easy and tastes wonderful!!!

    I find I like the soup much better when I cook the bacon completly through (until it is crispy before adding the onions.

    I also prefer the soup after I puree it with my emersion blender - which makes it nice and thick and hearty.

    I will continue to make this recipe over and over!!!

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  • on October 24, 2008

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    I'm not really a fan of soups in general, but the reviews were so good for this one I had to try it and it's awesome! I think I've made it three times in less than a month. It's very easy to make and doesn't take long at all. Definitely a keeper.

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  • on October 18, 2008

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    This soup is oooozing with major flavor! I have made it 4x already and each and every person who tries it can't get enough of it. I love the smoky flavor the bacon provides. I improvised and added refried beans to thicken the sauce even more.
    Paired with garlic bread this soup is a sure winner.

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