Good soup, but needs a helping hand as the other reviewers indicate. It was a little runny. I'll play around w/maybe simmering it uncovered, but don't want to go to canned beans. Still looking for the perfect black bean soup recipe.
Black Bean Soup
CherylR1954 Posted: 12/05/10
Batch3 Posted: 03/31/11
I thought this was really good - easy to make (although a long time to wait). It had a kick to it. I skipped the eggs and didn't blend it, but still was a solid black bean soup recipe. I'd make it again especially to take for lunch as leftovers.
Chaddie Posted: 11/29/10
I wanted to make a lot of this so i doubled all ingredients....the soup came out way too runny. i would definitely make it again but would tweek it similarily to what the 1st person who reviewed it did. I would omit the water altogether and add an extra can of beans (i used 2 cans). Possibly add some rice to it as well. I like my soups pretty thick. I will give this another try at some point. The eggs and cilantro do give it an extra nice kick.
mballejos Posted: 10/28/10
I was in a hurry, so put all the soup ingredients in the slow cooker on high - and it was finished cooking in 2 hours. Turned out to be a very good meal. Would make it again for everyday.
photosinpink Posted: 11/18/10
I really loved this soup. I made a few changes based on what I had in my pantry: I used 2 large cans of black beans instead of dried beans, omitted the water, and doubled the spices (except the red pepper). I added 1 tsp sugar and 1/2 tsp ginger. I also used an immersion blender instead of a blender (so much easier). The hard cooked eggs were a great topping.
KGoodman Posted: 02/22/12
This dish came out extremely watery. I serve it over white rice to give it more substance. In the future I may try an extra can of beans, no water or adding a potato to make it thicker.
keswvi Posted: 10/03/12
Omitted the eggs; used fresh, not canned peppers, and less water, as the reviewers suggested. Very good