Spicy Black-Bean Soup

Only mildly spicy without the seeds and ribs, so I added them in and now it has just the right heat for soup (Texas level). I also wilted about 1 packed cup of baby Kale right at the end. Nice winter meal, quick and easy.

• kbseroussi

• Austin, TX

• 1/1/2015

Yummy! I followed the recipe, but I used home-cooked black beans (2 x 17 ounces weighed when drained, which came from 2 cups of dry beans.) I think my soup was probably thicker than would have been if I had used the cans of the size indicated, because I think the beans from the cans will weigh less than that (maybe 15 oz?) when drained. Also, I cooked the beans using cooking water from a previous batch, and used the resulting cooking water (which was pretty thick) in the soup. I used the spices indicated and did not find it very spicy. This is fine though. I enjoyedd it with lime juice, cilantro, raw white onions, as well as caramelized onions. My husband added a little cream to his. I expected to have leftovers for a couple of days, but then my mother and brother joined us, and there is only enough left form maybe one person. We also had a quinoa and black-bean salad from this site, as well as some sauteed dandelion greens.

• BlueMona

• Montreal, Quebec, Canada

• 8/16/2013

This is one of my favorite recipes, but I use chicken broth instead of water. It is just too bland without some sort of broth. It is also good with shredded chicken added to the mix, but add it after you blend the other ingredients.

• maddawna

• Columbus, OH

• 10/8/2012

One of my favorites! So simple and yummy!

• Madfoodlover

• 7/10/2012

its just too bland. I added chipotle chili, roasted green and red peppers and still thought the flavor was just not there

• jmorrisroe

• fl

• 5/21/2012

Excellent! The whole family loved it! And it's healthy! I think maybe adding some chicken after sauteing it would be good for next time would add some variety to the texture. Also, don't be afraid of spice. I think it could have had a little extra pinch of spice in it. Plus salt to taste.

• Madfoodlover

• 4/11/2012

Good potential, but it is definitely missing something. I agree with other reviewers that it isn't particularly spicy. And I also used 15oz. cans of black beans. I think the recipe needs three cans this size, otherwise the soup is a bit too thin.

• Anonymous

• New York, NY

• 2/26/2012

Very tasty and delicious. I only had 1 15.5oz can of black beans so I had to proportion the ingredients, but it turned out very well. Only problem is that I put in a bit too much salt... LOL!

• rjbhatt

• Fountain Valley

• 1/1/2012

This was indeed a quick, easy and tasty meal. I will definitely make it again, but would make some adjustments as well. I didn't have a jalapeno pepper, so I used a cayenne. I used vegetable bouillon instead of water as well. I added some lemon juice to brighten the flavor as well. All in all, it turned out very well, and I'll certainly try it with more vegetables next time.

• chuqyang

• College Park, MD

• 1/20/2011

This is one of my favorite recipes. My only complaint is that it doesn't have enough veggies in it so I add a red pepper, roasted corn, carrots and sometimes celery. Super healthy and filling that way, too.

• Shannonlee7

• Chicago, IL

• 12/13/2010

I'd add only that I thought the chili powder overwhelmed the other flavors. I'd cut the chili powder back by 1/4 tsp or so. It was spicy enough for me and my spicy-loving husband.

• Anonymous

• kansas

• 7/3/2010

oooh, and don't forget the lime. It really brightens up the soup.

• Anonymous

• San Francisco

• 5/25/2010

Really good with a few modifications. I can see why a few users would think it was bland because it's pretty low on spice for a recipe with "spicy" in the name. I used New Mexico chili powder, not the stuff you get in the grocery store (which already has cumin and oregano in it), doubled the amount of all spices and added an extra clove of garlic. Skip the salt until the end because most canned beans are loaded with salt, as is any canned broth. As another user pointed out, take the bay leaf out BEFORE blending. Or just cook a little longer and don't blend at all -- the beans break down nicely. Nice with cool avocado slices and a grilled cheese.

• Anonymous

• San Francisco

• 5/25/2010

Super easy and fast to make, and very delicious. Very flavorful and hearty. The last trick of adding the pureed soup made all the difference. Definitely will make again!

• twincherries

• Los Angeles

• 3/24/2010

Delicious, savory and filing as a main course with a side salad. Used broth instead of water for extra flavor. Would use only two cups of liquid, instead of three, for thickness. Overall, loved the recipe and will surely make it again.

• mlastrapes

• Atlanta

• 1/20/2010