Beezie's Black Bean Soup

Beezie's Black Bean Soup

Beezie 0

"This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative..."


6 h servings 231 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  2. In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  3. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  4. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 201 Ratings


I read the reviews for this soup and could hardly wait to make it, but upon making it, I found it medicore. It was fine, but not wonderful. Also a hint for the cook that found her beans were...

Love love love it. So easy to make. I cheated and used 2 cans of black beans so I didn't have to go through the soaking process, and I forgot to get the can of tomatos, so I added a bit of ketch...

Seriously very good. I made it differently on the stove top, I really just wanted the recipe for the spices. I used 1 can of black, 1 can northern, 1 can pinto and I pureed an extra can of black...

Finally, a soup worthy of my large crock pot! I loved this. Made the following changes: substituted 2 tbsp basil for the chili powder, added 1 tsp molasses, used 3/4 tsp garlic powder instead ...

This is probably the best black bean soup I have made on here. I definitely reccomend using veggie or chicken broth in place of water. I halved the recipe and it still made around 6 generous ser...

I used the ingredients as listed and was pleased by the flavor. I chose not to puree as I prefer it chunky. This took me about 10 hours to cook, the rice definitely needs more than 20 minutes...

This soup was quite tasty (I substituted 1 pt. of chicken stock in for 1 pt. of the water), but I thought it was quite fiddly and not good as a crockpot recipe. The soaking and boiling of the b...

This is delicious. I also added 2 T. of molasses. My guests loved it.

One of the best black bean & rice soup recipes I've tried so far. As has been stated before, the rice will need much longer than the 20 minutes stated. I found it took almost 2 hours for the r...