Blockbuster Vegetarian Crock Pot Black Bean Soup

From: allimarie

On Jun 25, 2009

Loved it! Came out better than expected, and with very few modifications (I usually change up recipes pretty drastically). I only added a little vegetable broth to the beans after they had been in the crockpot for a few hours, and I used a whole tomato instead of canned, nixed the jalepeno, and added a little cauliflower.

From: Nado2003

On May 7, 2009

I am afraid I cannot give this stars because I mess it up. I did not soak the beans, then I tried to do it with the boil and it was a fiasco. I ended up cooking it on the stove top. The flavors were very good and I will try it again but soaking the beans first. Thank you.

From: Chef #208312

On Apr 8, 2005

NOTE: TO THOSE WHOSE BEANS STAYED HARD AFTER COOKING, THIS CAN BE CAUSED BY ADDING SALT AND/OR SUGAR TOO SOON IN THE COOKING PROCESS. My 13-year-old son made this for his global studies class. It was the hit of the day at school! The crockpot came home cleaned out, and he told me how everyone, including the teacher, raved over this recipe. My family loves it as well: easy to prepare, and healthy, too! I highly recommend this!

From: Judithm

On Mar 28, 2003

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.