Blockbuster Vegetarian Crock Pot Black Bean Soup

From: Cooking Clean

On Sep 25, 2009

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.

From: Grendel75

On Aug 4, 2009

This is an awesome black bean soup recipe! I have made it 3 times now, although last time I forgot to add the rice. (Not nearly as good without rice). I love how spicy it is, but it does not taste too salty. This is one of the few recipes where I don't need to change a thing.

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.