I also wing it. But it goes something like this.

1 small bag black beans soaked in the frig overnight, drained and rinsed
1 large chopped yellow onion
1 large chopped green bell pepper
chipotle powder to taste if I want it spicy
2 medium carrots, chopped (optional)
1/2 bottle dark beer (the other half goes into me)
1 can diced stewed tomatoes
1-2 bay leaves
1 teaspoons cumin
1/2 teaspoon oregano
3-4 cloves of garlic, minced
s&p to taste
1 ham bone or chunk of leftover ham
chicken broth to cover it all (beef if I have it)

All of it goes into a crock pot on low overnight or all day, whichever it needs to be for convenience.

I never met a pot of black beans I didn't like (unless they were undercooked!).

LindaÂs Bean Soup

This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so IÂll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you canÂt remove what is already there.

**-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work)
-Bacon cut up (about ½ to 1 pound for a large pot)
-Onions & Garlic (chopped) (I use a large onion and a whole head of garlic)
-Chicken broth (about 3 32 oz. cans or cartons of broth)
-Sausage (4 or 5 links)
-Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes
-Rotel tomatoes (one or two cans)
-Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole)
-Beer (one can)
-Cilantro (one bunch; the whole bunch including stems)
-Fresh Chives and/or green onions (one bunch)
-Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs
-Cumin (1/4 cup)
-Cayenne Pepper (one tablespoon)
-Chili Powder (1/4 cup)
-Salt & Pepper (freshly ground) to taste
-Green Pepper (optional)
-Rice (Optional)

I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you donÂt overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean.

**When using black beans add 2 to 4 smoked ham hocks for great flavor.

This one is from Rachael Ray, I don't care much for her, but her soup is great! I use this and just wing whatever else I want to throw in.

Black Bean Soup
Rachael Ray

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes

Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf.

This is any easy one. I came up with one day in need of a quick meal.

Here is a link that might be useful: Black Bean Soup

Black Bean Soup with Red Paprika Sauce
serves 8

1 lb. dried black beans - soak and rinse
8 cups water or broth
2 chopped med. onions
2 ribs celery
2 cups chopped tomatoes
2 TBLSP paprika
2 tsp. ground cumin
2 bay leaves
1/2 cup cilantro (or parsley if you don't like cilantro--I love it)
1 cup corn
1/4 tsp. pepper

Simmer beans until soft. Add veggies and spices, simmer 1 hour more. Add Paprika Sauce before serving.

Red Paprika Sauce
Saute in 2 TBLSP olive oil, add to soup.
1 large red pepper
3 scallions, minced
2 tsp. paprika or less, to taste
2 tsp. salt
2 TBLSP lime juice

This is heavanly made with real Hungarian paprika.

Thank you guys! I'm not sure which one I'll make but, Pink, yours is looking good! I'm copying and pasting everyones recipes.

Thank You!

Linda, I really like the way your recipe sounds.

I'm a southerner by heart...Your recipe sounds like a southern recipe if I ever saw one.

Carol, I like RR enough to risk this beautiful broth. LOL!

barnmom, Your recipe is almost exactctly like the way I make mine.

Tomorrow I will make a decision when I go to the grocery store.

Thank you for all the wonderful recipes.

Stay tuned for the final product.

I think they all sound great. I add things as whim and pantry dictate. Mine has often had fresh cilantro or celery as well as red bell peppers or roasted red peppers. I'll have to try the coriander, too. And Lpink's recipe.

I got the recipe years ago from a magazine called "Herbal Companion." There was a whole spread about paprika, including recipes. I always liked the soup, but ended up making it a lot when a friend visited Hungary and brought me back a bag of paprika. Plus I already had the hot and sweet paprika from Penzeys. It's a little different from the traditional black bean soup, very colorful with red peppers and green celery and yellow corn. I forgot to put in the recipe that you should dice the peppers before sauteeing them. I think it's good to saute peppers and add them at the end, for any kind of soup. Peppers don't benefit from a long cooking time, they can get bitter.

If you have access to Cooks Illustrated it has a great recipe.