Black Bean Soup
4 stars - 2 reviews
ready in: over 5 hrs
serves/makes: 8
BROWSE MOREbean soup
soup
soups & salad course
crock pot black bean soup
crock pot bean soup
crock pot soup
RECIPE TOOLS:
print
email
save
add photo
add reviewRecipe Newsletter
ingredients
1 pound dried black beans
1 1/2 quart water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 can (28 ounce size) peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
directions
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.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chilli 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. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
more recipes like this
nutrition
reviews
Guest Foodie
This is not so much a Black Bean Soup recipe as just a real nice veggie soup with black beans in it. I used Crystal hot sauce instead of the chili powder, and cooked for 6 hours instead of three after including all ingredients. Very delicious soup.
Guest: LAxrae
Agreed with above..this turned out more as a veggie soup with black beans than black bean soup. I wished I had NOT used chili powder. Other than that, it was very healthy and delicious!
