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T.G.I. Friday's Black Bean Soup

By Todd Wilbur


Score: 5.00. Votes: 6
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If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 tablespoons vegetable oil
  • 3/4 cup diced white onion
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Score: 5.00. Votes: 6
Rating of votes (6)
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Donna
Nov 11, 2009, 23:00

I have made this Black Bean Soup as well as eaten the original version and it's a perfect match.

Greg
Apr 13, 2009, 22:00

This is the best black bean soup I have ever made. Now my family doesn't want me to make any other kind. Can't compare to TGI Friday's as I have never tasted it, but this is great.