Easy Black Bean Soup

Great flavor and very easy to make.

Doubled the cajun powder & realized late no allspice, so eyeballed cinnamon/nutmeg/ground cloves….appreciated the recipe, and, was, as advertised! “Quick & Easy”!

This is so delicious and would hold up well using any tomato product or any type of refried beans (pinto, black, etc.) with any combo of spices that suits you. I liked the allspice in here but others may not. I have a real surplus of the Bush’s varieties of refried beans due to the way the coupons have been flooding my Sunday paper and this is a delicious way to use them up!

I’m in love with it! I didn’t have the celery salt & I replaced the cayenne pepper with hot pepper seeds. I also added frozen corn. Very easy to make! Delicious !

It is delicious, easy, and spicy. I added turmeric, too.

fantastic flavors in this soup, was concerned about the different spices but they melded together very well. I did make alterations based on what I had on hand, 1/4 tsp ground ginger instead of the 1 tsp fresh chopped, threw a can of diced tomatoes into the blender for a minute because I did not have puree, 2 cans of regular refried beans (pinto I believe), 1 can of black beans and 1 can of cannelini. After it was done cooking I did not care for the consistency so I blended it in batches until there were no whole beans in the soup. Made it creamier and I much preferred this consistency. Had it the next day for lunch with a dollop of sour cream…..delish! I think you can mix up the beans however you want, it’s the spice combo that makes this one a winner! Thank you for sharing!

This was quite good. I left out the bacon to cut calories and replaced the can of water with more chicken broth to up the flavor. Came out delicious. Do make the garnish and use either sour cream or yogurt to top it off. Black beans are so healthy so any way to incorporate them into your diet is a winner – if it’s tasty too than all the better!

I made the recipe as directed. Great soup! Perfect seasoning! Next time I will add more corn, unblended black beans, peppers and corn starch to thicken it up!

OMG!!! This was absolutely delicious. I have never had black bean soup befoe and wanted to try it. I normally double my soup recipes, but did not want to double this as I was unsure of how it would turn out. Well….let me tell you…I should have doubled it. It was soooo good that I tried to deter my husband and son from eating it by telling them that they wouldn’t like it!! Of course, my reverse psychology didn’t work…and they ended up eating it all. Definitely a keeper and I will be making this again.

Amazing soup! May be the best recipe I have ever made. Only change I made was to use coconut oil instead of olive oil. Oh, and a can of tomato sauce not purée. Sooo delish! The lemon and the cayenne balance perfectly with the spices and beans. I seriously felt like I was eating the equivalent of chocolate mouser in the soup world. Was amazing. This recipe’s title belies its greatness.

I have to admit, this is very easy and yet it still has great flavor. thank you for sharing….its now a quick and easy go to for an easy soup appetizer! THANKS again! Delicious.

“souper” easy, tastes great!

Delicious! I would substitute one can of refried beans for another can of black beans to bring more texture to this soup. I didn’t have cayenne pepper, thyme, celery salt, or tomato puree, so I used tomato sauce and added more garlic, minced onion, chili powder, and paprika to taste. It’s fun to combine this with the bread bowl recipe from Taste of Home Kitchens.

Awesome Soup! My daughter and I cooked this together. Great Mommy Daughter Time. Serve it with some Tositos Scoop Chips and some guacamole as a side. Definitely saving this one!

This is a good recipe with some changes. I pureed everything after step 1, before adding some whole black beans. It would be very good pureed with no whole black beans. I did not like the lemon juice addition, and am glad I forgot it and only tried a splash in one of the bowls. I had a fluke with one (my last) can of black beans, and had to use a can of regular refried beans. It still tastes wonderful. Good recipe, thank you. Very hearty and heartwarming. Very good taste combination.

Great flavor! I served over a bed of white rice. Very tasty.

I made this soup for a very skeptical group of people who were expecting the worst when they heard bean soup was on the menu and was pleasantly surprised to hear many murmurs of approval. A few people stated that this is one of the best homemade soups they have tasted. Personally, I think the ginger really makes it. All in all, a heartwarming soup.

Absolutely fantastic! I recently had jaw surgery so I had to puree my portion of the batch, and that resulted in a wonderfully creamy dish. I did make a couple of changes: added an 11oz can of corn, used my favorite spicy salsa in place of tomato purée, replaced the vege broth with chicken stock for more flavor, doubled the garlic amount of course, left out the cayenne (salsa spicy enough), and added a little bit of half and half in the end to make it creamier. And of course when I added a bowl sized amount of the soup to the blender, I topped it off with a nice dollop of sour cream before I pressed purée! Yum!

This is truly EASY and FAST to make. The only changes I made were adding 1 extra can each of the refried and whole black beans-we just like more beans in our soup. Also adding that much lemon juice is not for the faint of heart. I cut the amount in half. As for the sour cream, I just mixed it into the soup itself If you’re looking for something to make for dinner that’s really good but quick and easy this is it.

This was a very odd tasting black bean soup. It has way too much tomato, and the refried beans gave it a strange texture. I won’t be making this one again.

didn’t like it.