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:
6hrs
Serves:
Units:

ingredients

directions

  • 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.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"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."
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  1. Bobbin
    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
  2. Connie Lea
    Really good - had to cook longer than it said though. Makes a ton so I will probably half the recipe next time as there are only two of us.
    Reply
  3. FoolForCooking
    Waaaay too spicy hot. Try one jalapeno or maybe none. Now have to figure out what to do with this pot of inedible soup. I'm not giving any stars at this point.
    Reply
  4. TishT
    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. Yum
    Reply
  5. Zoe_5138
    This was delicious! I'm making it a second time and cutting back on the heat so the kids will eat it this time by omitting the jalape?os and only using 1/2 tbs of the chili powder.
    Reply
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