Beezie's Black Bean Soup Recipe -
Beezie's Black Bean Soup Recipe
  • READY IN 6 hr

Beezie's Black Bean Soup

Recipe by  

"This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative..."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    1 hr
  • COOK

    5 hrs

    6 hrs


  1. In a large pot over medium-high 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.
  2. In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  3. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  4. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2003

Love love love it. So easy to make. I cheated and used 2 cans of black beans so I didn't have to go through the soaking process, and I forgot to get the can of tomatos, so I added a bit of ketchup for flavor. And since I used the canned beans, I added about a 1/4-1/2 cup water to get the right consistancy. To spice it up a little more, I added about 1 1/2 t of dry mustard and 1 t of backstrap molasses. Cooked for 3 hrs on HIGH. Turn out WONDERFUL. I will def be making this again, when in the chill mood. YUM YUM.

Most Helpful Critical Review
Apr 07, 2004

I read the reviews for this soup and could hardly wait to make it, but upon making it, I found it medicore. It was fine, but not wonderful. Also a hint for the cook that found her beans were hard. All beans must be cooked to the soft stage before adding any acid (tomato, vinegar, molasses). Once the acidic food is added, the beans will no longer soften, no matter how long they are cooked.

Apr 06, 2005

Seriously very good. I made it differently on the stove top, I really just wanted the recipe for the spices. I used 1 can of black, 1 can northern, 1 can pinto and I pureed an extra can of black beans. I sauteed the veggies first, then added the can of tomatoes, juice and all, and then the lentils. I added the beans and then like 3 cups of broth. I let that simmer and then I added the spices. It's simmering now and I will put the rice in soon. I can't stop sneaking tastes!! Make this one!!!

Jan 10, 2004

Finally, a soup worthy of my large crock pot! I loved this. Made the following changes: substituted 2 tbsp basil for the chili powder, added 1 tsp molasses, used 3/4 tsp garlic powder instead of fresh for convenience, only one green pepper, and no jalapeno. Even pureeing half of it left a pretty chunky, very satisfying soup. Makes a LOT! Served with a dollop of sour cream. Important note: RICE REQUIRED 2 HOURS OF COOKING!

May 01, 2006

This is probably the best black bean soup I have made on here. I definitely reccomend using veggie or chicken broth in place of water. I halved the recipe and it still made around 6 generous servings. However, in halving it, I still did 1 full carrot, 1 full (but not large) sweet onion, and 1 stalk of celery. I also did an extra tbsp. worth of red lentils because 1/8 cup hardly seemed worth it. The rice, I also kept at a 1/2 cup. It took a bit longer than 20 minutes to cook-- more like 35, really. I was out of cumin, so I used cilantro. Overall, this was delicious. I had no trouble with the beans softening up and I followed the directions listed.

Feb 19, 2003

I used the ingredients as listed and was pleased by the flavor. I chose not to puree as I prefer it chunky. This took me about 10 hours to cook, the rice definitely needs more than 20 minutes. I think I will cut back on the black beans next time, there was a spoonful in ever scoop. The soup reminds me a little of chili due to the flavor and texture. I served this as a meal with homemade jalapeno cheese bread (corn bread with the leftovers). This makes enough to feed an army!

Oct 29, 2005

This soup was quite tasty (I substituted 1 pt. of chicken stock in for 1 pt. of the water), but I thought it was quite fiddly and not good as a crockpot recipe. The soaking and boiling of the beans ahead of time, adding the veggies partway through the cooking, all took away from the ease of throwing everything in the crockpot and leaving it all day. I'd rather just cook everything on the stove and have it done quicker. I will likely make the soup again, but will do it all on the stove.

Feb 19, 2003

This is delicious. I also added 2 T. of molasses. My guests loved it.


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  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 851 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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