1 (14-ounce) can fat-free, less-sodium chicken broth
2 (15-ounce) cans black beans, rinsed, drained, and divided
2 teaspoons fresh lime juice
1/4 cup (2 ounces) finely chopped reduced-fat ham (such as Hormel)
How to Make It
Combine first 5 ingredients in a large saucepan. Add 1 1/2 cans beans; bring to a boil. Reduce heat, and simmer 15 minutes. Place bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Return soup to pan. Add remaining 1/2 can of beans to pan; cook 2 minutes. Stir in juice; set aside.
Heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add ham to pan; cook 2 minutes or until lightly browned. Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon ham.
While we did eventually enjoy this recipe, it was only with the addition of several spices, so I feel that it deserves the designation: has potential. I made the recipe exactly as called for and immediately found the results "flat". I added about 1/4tsp each of ground coriander, smoked paprika, and chipotle powder. I also stirred in the ham (instead of using it as a garnish) and allowed it to simmer its flavor into the soup. It was very tasty. My only real complaint is that the serving size is needlessly skimpy. With such a low-calorie soup, the servings could easily be doubled and still be a very healthy recipe, in my opinion. I suppose if you served this with a small salad or sandwich, the serving size is ample.
This was a fast and tasty lunch dish enjoyed by my discriminating 21 and 24 year old daughters and niece. I sauted the red onion in a smidgeon of olive oil (wiped the saucepan first) and followed the recipe, substituting 2 cups of tetrapack chicken stock for the canned and adding some chopped canned tomatoes instead of the ham. Served with a dollop of sour cream, it was enjoyed by all.
I have been wanting to make Black Bean Soup for a while. This was perfect. It was easy but very good. I did not add the ham though, not a big ham fan. I also did not use the cumin because I don't care for cumin and I didn't have any red pepper o I used a little chili powder.
This is a great recipe for weeknight, family dinners. It is so easy to make, healthy and tasty. I recommend using another half can of broth. I serve this soup with quesadillas. I doubled the recipe the last time I made it and the leftovers are great.
It was very flavorful and easy. I used 1/2 a red onion and sauteed it in a bit of canola oil with a crushed clove of garlic. I also used chipotle ground red pepper and the juice of 1/2 a lime. Neither my husband and I are big fans of bean soup, but we are trying to save money. This was so good I ate the leftovers the next day for lunch.
This was a perfect soup with the spicy chicken recipe from CL 12-08. There wasn't much flavor, but the right amount of soup for 4 people. I liked the addition of the ham and would not substitute with bacon. I love how easy it was to put together and the texture was smooth.
Good recipe on a cold fall day. I had to add a little more water because it was too thick. Also, I think I would add crumpled bacon on top next time instead of ham. I added a little extra red pepper as I wanted to give it a kick!
I was amazed at how tasty this came out since the recipe is so simple. I added a bay leaf while it simmered, and used crumbled bacon on top instead of ham - but otherwise kept it the same. Mine had plenty of body, nice & thick. Tasted like a restaurant soup. We had it with the Mexican beer-cheese bread from the most recent issue - fabulous.
This soup was pretty good, the flavors blended well together and it was quick to make! It was a little more liquidy than I thought it would be, I was hoping for a thicker soup, but it may have been because I reserved more than a 1/2 beans to add at the end, so there wasn't as many beans in the blended portion. Either way it was a good!
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