I've made three different versions of this recipe and this is my favorite: add 1/2 cup fresh cilantro to blended mixture, add 3 tsp lime juice, add 2 jalapeno peppers (seeds and all pureed), triple the cumin, add 3 tsp minced garlic, reserve half the black beans to add after blending. I've tried the recipe with canned whole kernel corn, which was okay, but I think I prefer just beans. I haven't tried adding onions yet, but that could be good.

Very good, hearty soup. I added some corn and peppers after I blended it to give it a little more texture. Very good!

I would give it a 10 if I could! It is fast, easy, and (best of all) healthy. I add more cumin, some red pepper flakes, cilantro and lime for more zing, but that is my taste. I have made this many, many times, and it always gets rave reviews!

Soooo good and very, very easy. I like to stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream to the simmering soup for some added flavor and creaminess. YUM!!!

What an easy, healthy recipe! It's loaded with fiber and protein, and no fat (if you leave off the sour cream...which I didn't). I've fixed this soup twice recently, and my husband and I both love it. It's quite possibly the easiest soup recipe I've ever made. I reserved 1 can of the beans to add whole, but didn't change anything else. I served it with crab quesadillas and salad for a quick dinner. This recipe went into my "favorites" recipe book. Thanks!

This is an awesome recipe for a quick, inexpensive, and filling meal. I wasn't expecting it to be so thin, so when I make it again this week I'm going to omit some of the vegetable broth and maybe add some more salsa. I also used salsa verde instead of a chunky salsa, which probably contributed to the thinness.

One word, EXCELLENT!

I really didn't think this would turn out so great! It's so easy, I even used fresh beans I had made the day before. In addition to the cup of salsa, I also dumped in there some chopped onions and cilantro I wanted to use up. To top it off, fresh green onions and a little cheese went great! Next time I'll add a few slices of avocado too!

A wonderful, quick and easy soup. Very great taste. Used chicken stock as that was what I had on hand.

Quick, easy and tasty. The salsa added quite a bite. I food processed 2 cans of beans and added a 3rd can of whole beans and some chopped green pepper for body and interest. Also upped the cumin to 3 teaspoons and added 1 t cayenne, 1 lime, 1 garlic clove before blending. Served with multigrain chips and a colorful salad. My husband enjoyed this a lot. Thank you.

My husband and I really loved this recipe. It was very easy to make. I added cayenne pepper, fresh cilantro, lime juice, and more cumin. I also added onion before I pureed this. I also recommend leaving 1/2 of the beans out of the puree, and the sour cream is a must. It was kind of thin for our taste but we crushed tortilla chips and added them in at the end with a little cheese on top.

This recipe is so simple! This is by far the quickest and tastiest recipe I have been able to find for vegetarian black bean soup. It's also extremely low-cost.

I have been looking for more meatless recipes to try to save a little money and thought this sounded good. It was good. I did what others did and only pureed 1/2 of the beans and 1/2 of the salsa and put the rest in whole. Next time I will put double the amount of whole salsa in for more texture--I like chunky soup! I used Southwestern style salsa that had corn and beans in it. I served it with Mexican blend shredded cheese chopped cilantro, and tortilla chips. My 1 1/2 year old like it!

This was a wonderful soup in its own right, and an even better jumping-off point for a more elaborate meal. I added a little tomato sauce, some adobo, a few more spices (I recommend garlic and Mexican oregano), and leftover shredded pork, and it was one of the best soups I've ever made!

This was so easy and so tasty! It also has just a few ingredients, which is very appealing to me.