Black Bean Soup with Salsa Cream

The compound responsible for a chili's "fire" is called capsaicin. Although capsaicin is largely concentrated in the chili's ribs, or inner white membranes, some of the heat is transferred to the attached seeds and flesh as well. To remove most of the ribs and seeds from a fresh chili, using a small, sharp knife, slit the chili lengthwise, cut around the stem end and pull the stem away, removing the clinging seeds with it. Then, using the knife, scrape away any remaining seeds and ribs.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Black Bean Soup with Salsa Cream
Review 1 for Black Bean Soup with Salsa Cream
5 out of 5
5 out of 5
dmangano
Livonia, MI
January 17, 2011
Would You Recommend? Yes
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A great classic soup
January 17, 2011
This soup has become one of our favorites. Since my daughter is a vegetarian, I eliminated the meat and used vegetable broth instead and it was very tasty.
Review 2 for Black Bean Soup with Salsa Cream
5 out of 5
5 out of 5
therethareid
Homewood, IL
June 13, 2010
Would You Recommend? Yes
0points
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Family Favorite
June 13, 2010
I really like WS recipes, i love your recipe book Soups. This one is a family favorite although I make it without meat.