Comments on: Black Bean Soup

By: samantha manning

samantha manning — Fri, 26 Feb 2010 00:19:57 +0000

Made this for the first time tonight. It was great! Super easy and inexpensive. I added chicken and a tad of red pepper to kick it up a notch. Yumm

By: Stephanie

Stephanie — Wed, 19 Sep 2007 21:03:29 +0000

The carrot is different. We love black beans. Black bean salsa in the summer, soup in the winter!

By: JRae

JRae — Thu, 13 Sep 2007 20:31:44 +0000

How should you cook this if you use canned black beans to speed everything up?

I have another recipe for black bean soup that we’re quite fond of- it uses cumin- but this one has carrot which is interesting. And the vegetable base is different too…

By: Home Ec 101 » Blog Archive » Menu Monday 9/10

Home Ec 101 » Blog Archive » Menu Monday 9/10 — Thu, 13 Sep 2007 19:46:24 +0000

[...] – black bean soup, tossed [...]

By: Heather

Heather — Thu, 13 Sep 2007 19:42:59 +0000

It’s somewhat like a bouillon cube. If you look in your grocer near the soups, you should be able to find something called Better Than Bouillon, it comes in a bunch of flavors with no MSG and it’s lower in sodium. However, if you can’t find it and aren’t vegetarian chicken bouillon or chicken broth in place of the water will work just fine.

By: Ginger

Ginger — Thu, 13 Sep 2007 18:52:46 +0000

I think I may have missed it, but would you repeat what is in the vegatable base. Thanks!

By: Granny

Granny — Thu, 13 Sep 2007 05:51:28 +0000

Being married to a man who spent all his growing up years in Brasil, I have incorporated this South American favorite into our diet in dozens of ways. I had never eaten a black bean until I met him, and until the late 80’s we had to have them brought in from Mexico. Now that they are ubiquitous in the U.S., we don’t have to ration them anymore and we enjoy them in everything imaginable. Well, okay, I haven’t figured out how to get them in a dessert yet, but I just might one of these days!

By: Margo

Margo — Thu, 13 Sep 2007 02:01:57 +0000

ooooh! LOVE black beans! Sometimes I add some corn and a little cocoa powder and cumin and we call that New Mexican style. I usually serve beans with some kind of grain (rice, tortillas, or cornbread) to get the protein complementarity.