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Black Bean Soup

Black Bean Soup recipe
photo by:kraft
Onion, garlic, cumin, salsa, lime juice and crushed red pepper give this black bean soup zesty flavor. Dollops of yogurt add a cool, tangy touch.
time
prep:
20 min
total:
55 min
servings
total:
9 (1-cup) servings
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posted:
11/24/2007
Wonderful! Thick and just a little spice. Love it!
posted:
9/11/2007
I have doubled the recipe and only puree 2 cans of the beans. Everyone who I have served it to says it is the best they ever had! Also add a few drops of hot sauce to spice it up
posted:
7/16/2007
I loved the taste of the salsa in it, I used medium salsa and it gave the soup some kick.
posted:
4/7/2007
I made a big pot of black beans in my slow cooker that I've been trying to use up all week. I used these for this recipe and it was superb! Even my hubby who doesnt care much for black beans had two bowls! It was easy, quick, low fat and delicious. I served the soup with fat free shreded cheddar cheese and fat free sour cream.
posted:
2/18/2007
The soup tasted good. I just didn't like biting into a chunk of onion. Maybe I didnt cut them up small enough. I'll probably grate the onion next time, if there is a next time. And I dont know about the salsa. It adds flavor, which is good.... but I'd rather the soup be more smooth.
posted:
1/31/2007
Delicious! I already made this recipe a few times. I did make some changes. I added some cilantro. I only used 3/4 cup of salsa. I also used 2 whole green chilies. I pureed everything with the exception of the last can of beans. It was a total hit! I will continue to make this recipe.
posted:
10/15/2006
I have been making this recipe for years. It is incredible! I have made it for guests and everyone asks for the recipe. If you don't want to much spice, reduce or eliminate the crushed red pepper and use a mild salsa.
posted:
7/26/2006
Just made this the other night for dinner and it was a hit. I also made some changes to the recipe based on my families preferences. I used also a cup of chopped red onion, left out the crushed red pepper but added a chopped jalapeno and small can of diced green chillies. Next time I will use a little less salsa because I felt it overpowered the other flavors. Per the previous reviewer I started out with less broth, but as the soup simmered I did add the remainder of the can because the consistency was almost too thick. I rounded out the meal with Club Quesodillas (from this website) and a crisp green salad. Everyone agreed this was a great summertime meal, including my two picky teens.
posted:
7/19/2006
I loved this recipe, but I changed it up a little. In the food processor I added some already chopped up Pico de gallo instead of salsa. I left out the cumin and added also some green chilles. It was spicy and delicious. Next time I am going to use less broth, it was a little to watery for me. I bet it would make a great dip too!!
posted:
7/19/2006
This is a delicious, rich, thick soup that sticks to your ribs. A perfect amount of spice which can be asjusted with the red pepper. I make this often in the winter.
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