15 Reviews of Blockbuster Vegetarian Crock Pot Black Bean Soup

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.

From: chia

On Feb 18, 2003

this does make a hearty soup. i halved the recipe and used a 3 qt crockpot. very easy to prepare with big bold flavor.

From: Maitri

On Jan 27, 2008

Excellent, easy soup. We both loved it! I wanted a bit of tang, so I added some capers at the puree step. I also didn't have any jalapeños, so I added hot sauce & replaced the red wine vinegar with a good dose of red wine. I gave it 5 stars for being versatile, super easy & delicious. Thanks for the recipe!

From: magpie diner

On Nov 29, 2008

This worked out well. I love using dried beans, (when I plan in advance of course!). I pretty much followed the recipe but excluded the bell and jalepeno peppers. Also didn't add the rice because the crock pot was already overflowing. I used my immersion blender to blend it up a bit. My husband is a major meat eater, and I don't eat any...so served this with some chorizo on the side for him. It's rare for my husband to comment on a vegetarian dish without me asking, but with this one, he did. Nutritious and easy - thanks for posting! (Forgot to mention, I used a bouillon cube and probably 1 tsp of salt....next time I'd probably cook the beans in broth)

From: AuntSana

On Nov 1, 2008

I can't really give this any stars as yet. I don't know if my cooking was wrong or the amount of ingredients I used. My beans were hard and my brown rice was not cooked. I thought I followed the directions, but will have to fix again and use some of the hints from other posters. The juice of the soup was great! I hope I can come back and give 5 stars. Thnx, Sharon, for posting.

From: chef 1023098

On Jan 31, 2009

I have been making soup once a week and this soup was a blockbuster. Wow. My family loved it. Thank you!

From: Chef #530551

On Feb 1, 2008

I omitted the peppers because I didn't have any. I used brown rice. This was very tasty and flavourful.

From: Chef #272583

On Mar 25, 2007

I love this soup because it is very low in fat yet very rich and robust in flavor. I have not had the issue of the beans not completely cooking, but I did follow the directions to the letter. I used one Jalepeno and found that it still had plenty of spice.

From: Chef #1185164

On Feb 27, 2009

I made this soup (my very first in a crock pot) and it came out wonderfully. I followed the recipe with the exception of the lentils, jalapeno peppers, and dried oregano, because I didn't have these items on hand. Instead of a carrot, I used a sweet potato. I put all of the ingredients in the crock pot, set it on low, went to work and came home from work with a tasty dinner waiting for me!