Comments on: Reader Request: Black Bean Soup

By: locoyokel

locoyokel — Sat, 03 Dec 2011 00:59:44 +0000

The key to good black bean soup is to saute the vegetables in the (brace yourself) grease of some kind of salt pork – bacon, ham hocks etc. No, it’s not cardiovascular-friendly in whopping servings, but it tastes terrific. If you can control portion size, I believe there is plenty of room in one’s diet for the real McCoy versions of black bean soup and other decadent dishes.

By: Lindsay

Lindsay — Fri, 28 Jan 2011 04:52:23 +0000

In reply to Kate Kutny. ooohh good one with the jalapenos and the corn!

By: Kate Kutny

Kate Kutny — Fri, 28 Jan 2011 04:50:27 +0000

Wish you’d done this last week because I “winged” a Black Bean Soup that was awesome . Froze some but the ingredients are forgotten now except for onions, garlic, tomatoes, jalapenos, black beans, cumin and corn and not blenderized. Served with corn bread. Used V8 for liquid. Topped with scallions, and low-fat sour cream.

By: Lindsay

Lindsay — Fri, 28 Jan 2011 04:06:11 +0000

In reply to sarah (sarah learns). exactly!! i hardly ever use cans. I buy a big bag of dried beans and cook them myself. then I freeze them and take them out whenever i need them :)

By: sarah (sarah learns)

sarah (sarah learns) — Fri, 28 Jan 2011 02:41:02 +0000

i’ve never made black bean soup, but when i cook with canned beans i ALWAYS rinse them first. even if i want to add in salt later, at least i know how much i’m putting in! i can’t believe how much sodium is in panera’s version. that’s more than the new dietary guidelines say we should get in a day!