Blockbuster Vegetarian Crock Pot Black Bean Soup
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.
- Ready In:
- 1 lb dried black beans (soaked overnight)
- 1 1⁄2 quarts 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
- 1⁄4 cup lentils
- 1 (28 ounce) can peeled and diced tomatoes
- 2 tablespoons chili powder
- 2 teaspoons ground 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 or 1/2 cup 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.
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EXCELLENT SOUP!!!! This soup was sooo delicious. I think this is my favorite way to have black beans now. I made as listed, except left out the jalapeños since I didn't have any and I wanted to make sure my kids ate it. I don't think it needed the jalapeños; mine had spice to it and I think it came from the chili powder I have. It was perfect! The best thing: my kids loved it, too, and asked for seconds. I cooked it for almost 8 hours on high after doing a quick soak method with the beans.Reply
OK, a few changes but not many in this stick to your ribs soup! I pressure cooked my beans until almost tender, to start and precooked the rice in my rice cooker. I still threw the beans in the crockpot and simmered them for 3 hours, then added the veggies. and cooked for an addl 4 hours. I only used on jalapeno because that's what I had but will definitely add the 2nd next time...and there will be a next time! I was able to throw in the rice at the end and warmed through then topped with a dollap of sour cream! This makes a ton so I will have some in the freezer for another winter day. YumReply