Thank you so much for posting this recipe. I didn't have any celery on hand, and frankly I don't think it's needed. I probably won't add it for next time either. I'll probably end up mincing up some red pepper and freezing it for future recipes, this was so quick and easy... I adored it.
UPDATE: I just went to Panera cause we were out and needed something. Got their black bean soup and my toddler spit it out (loves mine!), and my husband declared that mine (this recipe) is sooooo much better. And it is! This recipe blows Panera's out of the water!
Really good hearty soup.
Made this tonight and while the flavor was really good, it was WAY too salty. Between the bouillon cubes and the bean liquid, it was too salty to eat. Super disappointed. I added more veggie stock and will get some unsalted beans to add to it later and hopefully we can still have this for dinner another night this week.
My suggestion would be to use no salt beans and skip the salt all together - there is plenty in the bouillon.
I made a mistake and poured a 32 oz. carton of vegetable broth in the pot instead of the 12 oz. of liquid (water plus bouillon). I didn't realize my mistake until I had blended the vegetables and black beans. I googled "how to thicken soup" and added a couple large tablespoons of mashed potatoes, and it worked. However, there was still too much broth for the amount of beans, so I added a cup of frozen corn and a cup of cooked diced carrots. I also had to increase the amount of cumin and I added chili powder for a little heat. We topped each bowl with a dollop of sour cream. This is one of my best "mistakes."
My husband really liked this soup. We both love black beans, but I wasn't as crazy about this as he was. I did follow the recipe and didn't add anything or make changes. The cumin was a little much for me, and it tasted more like vegetarian chili-which isn't a bad thing. But when I make this again, I will play with some different ingredients
Bought black beans at the market and decided to make soup since the weather in NJ is about to chill out! Found this on-line and it was perfect for my work lunch! Did read the reviews and added carrots and a dash of crushed red pepper. Didn't have celery, the soup doesn't miss it. I did use my bar blender and the soup came out creamier! The taste was delicious and the star rating well deserved! Bring on the NJ Big Chill - I'm ready!
Very tasty and so easy! I followed the recipe exactly with exception to the lemon juice, only because I didn't have any on hand. Don't omit the celery. I think it adds the perfect savory flavor to this soup. This went deliciously garnished with sour cream, cheese, and green onion, and I served cornbread on the side. This fed four people, average sized dinner bowls, with no second helpings. Keep this in mind if you're hoping for leftovers. Double the batch if so.
We used 16 oz dry black beans that had been cooked/prepared - so we had LOTS more beans than the recipe called for. We used 3/4 cup carrots and celery, no red pepper, added 1/2 t chili powder, lime juice, garlic, 1 chopped jalapeno and one jalapeno sliced in half that could be removed before pureeing. We used 2 cans of chicken broth. We used a stick blender to puree. Left some veggie chunks for interest. Great soup!
Super soup! Deleted the celery and reduced the onion.
Loved it! So yummy. Made exactly as directed plus added 2 tbsp of bacon. Yummy!