Festive Black Bean Soup in the Crock Pot

From: ellie_

On Sep 10, 2009

Although this is filling my beans were definitely not soft — even though I soaked them overnight and cooked in the crockpot for 8 hours — oh but when I re-read the recipe I was supposed to cook them on high for 8 hours — so this is probably what happened. I'll try again cooking on high and if I have better luck will revise my review.

From: free-free

On Feb 26, 2009

Superb soup...rich and flavorful...I used what was on hand 'cause it was close enough and sometimes a crock pot recipe should not require shopping at all- right {{ ???}...used 2 8ounce cans of tomato sauce with chili...threw in extra peppers (sweet and hot), extra garlic...some carrot some dried chili peppers (dehydrated from last summer's garden} I like a play of sweet and heat- went all "Jackson Pollock" with my spices...couldn't even begin to list them- which is why I can never share recipes properly w/ peeps ...cinnamon and cocoa stick out ...pureed half and returned to pot...served with cashew cream and pumpkin bread...delicious - Thank You Prose...Made for "I RED-OMMEND TAG"!!

From: sugarpea

On Mar 7, 2008

This was a big hit with Dh even if I wasn't quite as enthusiastic. I thought it lacked some depth of flavor but Dh thought it was perfect as written. I'm rating it for my better half. I used recipe # 97429.

From: k.west

On Feb 23, 2008

This is the best recipe I have tried in a very long time. It suggests that it is good frozen, I admit that I have never frozen food that I have cooked, so I tried it and it tastes better after being frozen. Knowing my family's tastes, I add two bell peppers and two fresh jalepenos. I also rinse the tomatoes to reduce the sodium and use a natural, preservative free broth to make it healthier, but the recipe is already plenty healthy. I wish more recipes were as consistent as this one.