Tasty. I sauted the veggies first in some olive oil, used Better Than Bouillon to make the stock and added chopped scallions for garnish. Will add more garlic next time long with a can of chopped tomatoes and maybe another can of beans.
My family loves this soup, especially the Vegans! I used 1 1/2 cups of Vegetable broth instead of the 2 small chicken bouillon cubes and 1 -1 1?2 cup boiling water to make this a Vegan version. I now triple the recipe and freeze in single serving containers (12 ounces), and when it's gone, I've got family asking me to make more. Thanks for the recipe!
Nice tastefull soup, going to make this on regularly basis!
As I write this, I am eating this! Quick and easy. I am 10 days post op and eating puree foods and will be for a few more weeks and need to get plenty of protein I my restricted diet. Greek yogurt, cottage cheese, ect is ok but not all day everyday. This satisfy's zesty and savory cravings for sure. Yum!!
What an amazing dinner made out of basically just beans!! So much flavor. I used chicken broth instead of the bouillon and accidentally forgot the garlic, but it still came out great. I also used 1/4 of an orange bell pepper and 1/4 of a yellow bell pepper (had them left over from another meal), didn't add the salt (you get plenty from the cans of beans) and wow! I'm so impressed. For one thing, I was glad the cumin wasn't overpowering; also, I taste tested it before adding the lemon juice (you never know if you might like it better without) and it was good, BUT! added the lemon juice and IT WAS GREAT! We had ours with whole wheat bread and butter on the side. Mmm. Thanks so much!!
I've been making this soup for years and have finally gotten around to giving it the kudos it deserves. I have neighbors and friends who ask for this soup! The only thing I do different is double the cumin (because it is my fav), add about 1/4 tsp of chili powder, and a dash of cayenne chili powder. Also, I puree 6-8oz of salsa and add it to the soup prior to the last add of beans. I have never had to thicken it with the cornstarch. That's my version. But even made exactly as written, it is a 5 star recipe! : )
I was really craving some Panera Bread black bean soup, and this was perfect! I used vegetable stock rather than chicken and didn't use cornstarch. If you don't use cornstarch I would suggest 1 cup of water, not 1 and 1/2..... I will definitely make again!!!! <br/><br/>P.s. I just threw all of my ingredients into a soup maker, worked great.
I made it as described, next time I'll try to add carrots instead of corn starch. Otherwise a nice soup.
Very good and easy to make. If you don't have lemon juice, I wouldn't rush out and get it for this recipe. I didn't really think it belonged in this recipe. It didn't ruin it, but I could detect it right away and was wondering why it was there. I also threw in about 1/4 cup of salsa to kick it up a notch. My husband said I could make it anytime I wanted. That's a winner in my book. He's normally pretty picky and wouldn't be caught dead eating black bean soup. It's been years since I've had Panera's version of this soup so I can't attest to any similarity.