Black Bean Soup

I've been making this soup for about 5 years now. I've left out spicy red pepper flakes @ times for my then young daughter. And although it still "works" I then felt the need to add smoky chilies or smoked paprika to take up the slack. This is not a labor-intensive soup, but can be time intensive accounting for the soaking. But it is versatile and since it is ultimately largely pureed, my fussy husband (who claims fo hate peppers & onions) is none the wiser to the REAL list of ingredients. I don't have issues with it being runny as some reviewers have noted but I do keep an eye on the thickness as it cooks down, so that's likely why. It freezes well & its a a wonderful meatless dish paired with a healthy green salad. Enjoy!

Omitted the eggs; used fresh, not canned peppers, and less water, as the reviewers suggested. Very good

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.

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.

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.

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.

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.

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.