Black Bean Soup
Cookbook
Page 23
Cuisine: Mexican
Course: Soups and Stews
Reviews
2 reviews,
average rating 4.5 / 5
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I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor.
My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice.
Perfe... Read more
My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice.
Perfe... Read more
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This soup is delicious - I've actually made a note on the page that it's better than the one in Bittman's "How to Cook Everything" - and I make it regularly. I sometimes use canned tomatoes with chili, and I sometimes make it with canned black beans that include jalapeno - either way, it's got some kick to it! I've never even added the sun-dried tomatoes, and it's good all the same. My vote is that you can't go wrong with this recipe!