Black Bean Stoup and Southwestern Monte Cristo Sandwiches

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This recipe is so good and very forgiving. I did not read the whole recipe all at once so I did not drain the beans. I only had 2 cans of black beans but I had one can of light red kidney so I used that. I forgot the red pepper and I only used 2 cloves of garlic cause my husband is not a garlic fan. I found no coriander but the internet said I could use parsley so I did. I also used the whole carton of vegetable broth cause I had no use for the rest. This made an awesome soup for no meat fridays during lent and it pleased my meat and potatoes husband

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Wow! How anyone (in their right mind could give this recipe less than Five Stars is beyond me!

Cooked just as written, except adding chicken and it was wonderful. Many layers of great flavors.

We rarely eat Bean dishes, but tried this after deciding that we are consuming way too much red meat. No Regrets !

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My family loved this soup. I did not make the sandwiches but even my daughter who said Yuck to Black Bean soup, tried it and loved it. I forgot to purchase the jalapeno so instead I use a can or green chilies and a teaspoon of crushed red peppers. I also emptied the 3rd can of beans into a bowl and mashed with a potato masher. It turned out good.

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My sister and I just love this soup. The only thing I changed was the amount of ground black beans. I put a whole can of beans in my Magic Bullet, instead of the half a can that Rachel uses. I think it makes the soup thicker and brings out the taste of the black beans more strongly. We usually eat a piece of toast with butter and cheese on it with the soup. I don't like tomatoes so I leave them out. I may add more hot sauce and/or jalapeno peppers to it because I love it spicy!

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This soup stands on its own! I have made "Cuban Black Bean" soup from scratch - and the flavor does not come close to this quick and easy one for the time spent. I do not make the Monte Cristo sammies - only grilled ham and cheese for my boys - a bit lighter and easier all around. Truly a quick and satifying meal rounded out with a salad.

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I make this soup at least 2-3 times a month, adding an extra can of tomatoes and a few handfuls of frozen corn. It's really become a staple and is super-fast to make; if I use my food processpor, I can usually make it about 20 minutes. My husband loves it and finds it extremely satisfying. I do cook it in a crock pot so that I can just leave it on Low for as long as there's any left; since there are just two of us, it's 'way more than we could eat in one meal.
Tasty and healthy! With the extra veggies I add, a one-cup serving has only 294 calories and 20% of its calories from fat! A cup of soup with some baked tortilla chips and we're both good to go. Yum!

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This is the best black bean soup I have ever tasted. It rivals good restaurant soup. My whole family loved it and can't wait to make it again!

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I tried this one night thinking it was going to be like any other soup or stew I have made or tried and boy was I wrong. This is soooooo yummy. It had just the right amount of spice and is very good for the chili nights. Great recipe. Recommend everyone to try.

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We made this stoup and served it with other mexican appetizers at a dinner party. It was perfect, not too heavy and all of our guests kept asking where we got the recipe! I processed the black beans instead of mashing them with a fork, becuase it seemed much quicker. Thanks, Rach!!

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Thoroughly enjoy this soup. Paired with the monte cristo sandwiches, it's almost too filling. Soup stands well on it's own for a healthy,delicious meal.