4 Reviews

This is a great soup! It goes together very quickly for a dried bean soup. I did have to cook the Bean phase for 2 1/2 hours and had to add water several times. I cooked the beans until they were al dente (tender all the way through, but not soft or mushy). Be sure to remember to process only some of the soup - gives it a lovely texture. Where I strayed from the recipe: I didn't have chipolte in adobo sauce so I substituted a dried hot red pepper from my garden (seeded because they're really hot). I wanted a thicker soup, so I only used 4 cups of broth and left out the cornstarch, lime and garnishes. I also doubled the carrot by accident and really liked it that way. The cumin was quite pronounced when eaten the same day, but the leftovers transformed into perfectly balanced flavors.

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Deb Wolf April 20, 2010

This tasted great, was filling and looked beautiful. I served with Sweet Cornbread and also had some pico de gallo salsa and chips for appetizers. I boiled as instructed but did not have any scum to skim off. I am thinking it might be since I had no fat on the ham steaks I used. I did not use any obodo sauce but did put in a little cyanne mix. The end result was lovely. This is one of my favorite soups now. Thanks a bunch!

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Wobin November 21, 2008

Knock your socks off good soup! I would happily serve this to guests any time.It's very well flavored with the ingredients and the seasoning is right on the mark. I used a bit less broth for a thick soup and topped it with fat free sour cream and diced red onion. It made a wonderful dinner served with cornbread.

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Annacia September 19, 2008

Very good! The ingredient list doesn't say how much chicken broth to add - I used 1-1/2 cups as a guesstimate. Thanks!

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mariposa13 November 30, 2007
Black Bean Soup