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Spicy Black Bean Soup
SUBMITTED BY:
ANGCHICK
"A tasty combination of spices to create a black bean soup that is full of flavor."
RECIPE RATING:
Read Reviews
(26)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound black beans, washed
10 cups water
1 pound chopped ham
1 onion, chopped
2 stalks celery, chopped
1 cup shredded carrots
1 (14.5 ounce) can diced tomatoes
1 tablespoon minced garlic
4 teaspoons garlic powder
4 teaspoons dried parsley
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 cubes chicken bouillon
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
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DIRECTIONS
In an eight quart stock pot, add rinsed black beans, water, ham, onion, celery, carrots, diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil.
Reduce heat and simmer for 2 hours. Discard bay leave and serve.
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REVIEWS
Reviewed on Nov. 1, 2007 by
Claire
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Claire
Nov. 1, 2007
This soup was so good that my picky three-year-old slurped the broth, and the hubs called it my "cure-all" tonic because it wiped away his stomachache. I used three cans of black beans (and no extra salt) instead of dried; no bay leaf (didn't have any); 4 pressed garlic cloves instead of minced garlic and garlic powder. I also used 3 crumbled slices of bacon in place of the enormous amount of ham because we were in the mood for a more veggie-oriented soup.
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5 users found this review helpful
This soup was so good that my picky three-year-old slurped the broth, and the hubs called it...
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Reviewed on Nov. 3, 2006 by TAMHEATH
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TAMHEATH
Nov. 3, 2006
Yummy on a cold night! Hubby thought it a little salty and said he'd at least cut salt in half next time. Served with a little sour cream & shredded cheese on top. Will definitely make again. Already planning it for when we have leftover pork loin and will use in place of ham! Thanks - good recipe.
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5 users found this review helpful
Yummy on a cold night! Hubby thought it a little salty and said he'd at least cut salt in half...
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Reviewed on Oct. 23, 2006 by
mimi051
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mimi051
Oct. 23, 2006
while this wasn't what i would call spicy, it was very flavorful and delish.
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2 users found this review helpful
while this wasn't what i would call spicy, it was very flavorful and delish.
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Reviewed on Aug. 19, 2008 by
Jennifer
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Jennifer
Aug. 19, 2008
All I can say is YUMMY! Made this soup for dinner last night and my whole family enjoyed it. I followed some of the other reviewers recommendation of adding a neckbone or ham hock to the soup and cutting back on the salt content. I omitted the salt and increased the celery salt from 1 teaspoon to 2 teaspoon. I also added more cayenne pepper to add some spice. I must say all of the ingredients for this soup was easy to find and I had the majority of it on hand. I will definitely make this soup again. The flavor is GREAT and so easy to fix! Thanks!
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1 user found this review helpful
All I can say is YUMMY! Made this soup for dinner last night and my whole family enjoyed it. ...
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Reviewed on Mar. 24, 2008 by
JENN259
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JENN259
Mar. 24, 2008
VERY GOOD:) I didnt have ground mustard so i used creole mustard i had in the fridge. Also I use my hand mixer and blended it all to make it thicker. Added sour cream to serve. YUM:) Only use 9 cups of water and 1 tsp of salt
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1 user found this review helpful
VERY GOOD:) I didnt have ground mustard so i used creole mustard i had in the fridge. Also I...
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Reviewed on Mar. 5, 2008 by 4XENOPHON
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4XENOPHON
Mar. 5, 2008
This is a great recipe! I am used to a thicker soup so I didn't use as much water (8 cups instead of 10) and I used a pressure cooker to shorten the cooking time. I garnished it with lots of chopped fresh celantro and served it with cornbread. I liked it so much I had to make it again 2 days later!
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1 user found this review helpful
This is a great recipe! I am used to a thicker soup so I didn't use as much water (8 cups...
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Reviewed on Feb. 15, 2006 by Whats4Dinner
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Whats4Dinner
Feb. 15, 2006
Family raved. Husband brought some to work for lunch. The aroma drew many requests to taste, and many requests to bring more. Three days running, he finally wants something else for lunch.
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1 user found this review helpful
Family raved. Husband brought some to work for lunch. The aroma drew many requests to taste,...
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Reviewed on Dec. 29, 2004 by
TRIPLEJ28
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TRIPLEJ28
Dec. 29, 2004
Wonderful, hearty soup! I cooked my Christmas hambone in some water and 2 cans of chicken broth and then pulled the meat off and added the remainder of the ingredients (used canned beans). I also put in a couple of chipotle chilies - WOW! Really heated that broth up. I ended up adding almost a full can of tomato juice and threw in some cooked white rice to cut down the fire. Still had great flavor and warmed us up on a cold, rainy night!
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1 user found this review helpful
Wonderful, hearty soup! I cooked my Christmas hambone in some water and 2 cans of chicken...
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Reviewed on Feb. 22, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Feb. 22, 2004
Very delicious! I simmered two hamhocks in the water the night before and skimmed off the fat the next morning. Other than eliminating the tomatos, I followed the recipe adding only a little sherry at the end. I also used my "Thunder Stick" to puree the beans and then let the soup simmer (without the lid) for about another hour to thicken up. We topped the soup with scallions, avacado, jalapeno peppers and shredded jack cheese. Thanks Angela!
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1 user found this review helpful
Very delicious! I simmered two hamhocks in the water the night before and skimmed off the fat...
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Reviewed on Jan. 25, 2004 by
HUCKABUCK
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HUCKABUCK
Jan. 25, 2004
This soup is very good and very bold in flavor. Even more awesome the next day. I may try using diced tomatoes with green chiles next time for even more spice. Thanks Angela!