Beezie's Black Bean Soup

Beezie's Black Bean Soup

151 Reviews 4 Pics
  • Prep

    1 h
  • Cook

    5 h
  • Ready In

    6 h
Beezie
Recipe by  Beezie

“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...”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Reviews (151)

Rate This Recipe
ROSALIE P
308

ROSALIE P

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 hard. All beans must be cooked to the soft stage before adding any acid (tomato, vinegar, molasses). Once the acidic food is added, the beans will no longer soften, no matter how long they are cooked.

ELLISSE
99

ELLISSE

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 ketchup for flavor. And since I used the canned beans, I added about a 1/4-1/2 cup water to get the right consistancy. To spice it up a little more, I added about 1 1/2 t of dry mustard and 1 t of backstrap molasses. Cooked for 3 hrs on HIGH. Turn out WONDERFUL. I will def be making this again, when in the chill mood. YUM YUM.

SarahParadis
72

SarahParadis

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 beans. I sauteed the veggies first, then added the can of tomatoes, juice and all, and then the lentils. I added the beans and then like 3 cups of broth. I let that simmer and then I added the spices. It's simmering now and I will put the rice in soon. I can't stop sneaking tastes!! Make this one!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 43.4 g
  • 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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