Made some Home Made Black Bean Soup

Made some Delicious Home Made Black Bean Soup from an online recipe. Now it's too liquidy if you ask me. How do I thicken it up without loosing its wonderful taste it has? Googling it didn't find how to. I'm thinking if I add some flour it will definitely loose its great taste..I did add some tofu that didn't thicken it. Tastes great just still too liquidy.. Thanks for any help. Wendy

You could add more beans.  You could also simmer it on the stove top to thicken it.  

Run some of the already cooked beans thru a food processsor or blender so they are pureed and add back to the soup that will thicken without changing the flavor.

I just had a thought, I remember a lady had used some instant potato flakes to thicken some homemade soup. Don't remember what kind of soup she used it in.I'm tempted to try that but worried it will lose its delicious flavor it already has. I am simmering it right now. See what that does in a little bit. I did do the puree thing already used have the beans. That's the part I think went too liquidy.had to add a little water to blend it in the blender..

You probably should have just been more patient with blending the beans without the water.  You might also consider an inexpensive immersion blender,.  I have one that I bought specifically for making black bean (and other kinds of) soup.

Adding mashed potato flakes, even if it doesn't affect the taste (which I would think it would) or the appearance, would add extra, useless carbs.  At least the carbs from the beans also add extra protein!

Lora

I agree with his lady.....I often make winter bean soup and it's a standard to either mash another can of beans or the ones in the soup. I use an immersion blender and crush the soup until I get the consistency I want with no changes in ingredients or taste.

You could also use a potato masher to mash the beans in the soup.  I've  done that before and it helps.