As with one of the previous reviewers, my beans were still hard at the end of the projected cooking time, but I thought it was because of my failure to correctly read the recipe. I did not cook the first three hours on high but instead on low. Therefore, I cooked longer until the beans were soft. By that time, the soup was thick enough that I did not have to puree half of it. In addition, I did not have lentils, so I increased the amount of rice (brown) by 1/4 cup. Both my husband and I thought the soup delicious. And as we did not use the suggested sour cream as a topper, it is great nutritionally. It freezes well also.
My beans were hard and undercooked even though I followed the directions as written, except I only used 1 tsp salt and eliminated both the carrot and oregano because I was out of both ingredients. For better results, I probably should have soaked the beans overnight instead of using the method suggested in the recipe.
this does make a hearty soup. i halved the recipe and used a 3 qt crockpot. very easy to prepare with big bold flavor.
Great black bean soup recipe! I did use chipotle peppers instead of jalapeno's. Also used canned black beans instead of dry because I was running short on time :)
My husband and I liked this soup (although I think it qualifies more as chili). I made it as directed, except I, too, reduced the salt to 1 tsp. I think it needed a bit more salt--next time I make it, I'll do 2 tsps of salt. Also, next time I think I'll omit adding the rice to the soup, and just make rice in my rice cooker and layer rice, then soup, in my bowls. I did soak my beans overnight.
Took this to a potluck and everyone loved it! It's a very flexible recipe. Instead of jalapenos, I added 3 Serrano chiles and 1 chipotle chile. Next time I will soak the beans overnight. I also added about 2 additional cups of water as the soup got very thick.
This soup was so good. I was asked to make a vegetarian chili for a fundraiser lunch at work. I made it and took it in before the contest, just to make sure it would be good. We had a long discussion about what constitutes a "chili", but after we shushed the meat lovers, we decided that this would count! Everyone seemed to like it! I forgot the lentils and rice--and that was the only negative comment that I had--it was not very thick...so when I make it this week, I'll fix that with the lentils and rice! Amendment: I did make it for the fundraiser and I used the lentils and rice that it called for...it was perfect! Thick and hearty!!
This soup was delicious and so healthy! I had no problem doing the quick soak method. I used 2 chipotles in adobo instead of the jalapeno only because that's what I had on hand. I halved the salt and added a cob of fresh corn. I also used some leftover rice that I had on hand. I will make this again, thank you!
This was delicious. I really enjoyed all of the flavors. We topped it with some spicy cilantro dip, sharp cheddar cheese, and chopped fresh red onion and cilantro. Served some tortilla chips on the side and it was great! Thanks for the recipe.
I make this soup every couple of weeks and freeze it in individual portion sizes for a nutritious lunch. It is fabulous! My brown rice never cooks on low heat so I add it during the last hour that the beans are cooking on high heat. I also find that 1 teaspoon of salt is plenty and keeps the sodium level more reasonable.