Prep 1 hr
Cook 5 hrs
This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.
- 453.59 g dried black beans (soaked overnight)
- 1419.0 ml water
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 large red onion, chopped
- 6 garlic cloves, crushed
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 59.14 ml lentils
- 793.78 g canpeeled and diced tomatoes
- 29.58 ml chili powder
- 9.85 ml ground cumin
- 2.46 ml dried oregano
- 2.46 ml ground black pepper
- 44.37 ml red wine vinegar
- 14.79 ml salt
- 118.29 ml uncooked white rice or 118.29 ml brown rice
- sour cream
- lime wedge
- Soak beans overnight in water to cover.
- If you don't soak the beans overnight:.
- In a large pot over medium 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 crock pot, combine soaked beans and 1 1/2 quarts fresh water.
- Cook for 3-7 hours on high, depending on how hot your cooker gets.
- Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
- Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
- Cook on low, 2 to 3 hours.
- Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
- Puree half the soup with a blender or food processor, then pour back into the pot before serving.
- Serve with lime wedges, sour cream, and cilantro.
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.