This was good. I skipped the eggs. We could not find crema, so I used LF sour cream. I could have done w/o the garlic in the topping, but otherwise it was good. Next time I'll use canned black beans. My dry ones were a little too chewy and didnt blend great. The soup had a great flavor, though, and was very filling!
Black Bean Soup
oduamy Posted: 10/21/09
carrdc12 Posted: 10/01/09
This recipe was outstanding. I didn't find that the eggs added any extra "wow" so I'll leave them out next time. I mistakenly left out the cumin, and intentionally added less salt (1/2 t kosher). I also had leftover chicken broth in the freezer, so in total I added 3 cups chicken broth rather than two. I could not find Mexican Crema, but light sour cream worked fine. The cream-cilantro topping is well worth it, don't leave it out. Very high in sodium - at 800+ mg, I could be eating Campbells!
kdmccrayz Posted: 10/06/09
Fabulous recipie. I used 4 cans of black beans since i have not had any luck with dried beans. This also meant that the cooking time was reduced to 20 minutes, and that was probably more generous than needed. I did not make the crema topping because i got ahead of myself and added the jalepnos to the blender. But the soup was still great. I pureed it all and thought it would be like a thin refired beans, and not be yummy. But it was actually a great consistency. I think i will save some of the beans and add at the end to have some chunks to the texture.
tessa8631 Posted: 04/24/10
I made a lot of changes, but it turned out amazing. First, I used 2 cans of drained beans instead of dry beans. I then reduced the cooking time from 1 hour to 20 minutes. I skipped the crema and just added the cilantro and jalapeno into the blender. Then I served with shredded cheddar cheese on top. Delicious, will definitely make again.