Reviewed: Nov. 19, 2009

I was really torn on how to rate this. I followed the recipe exactly except for not using rice and I added a small amount of turkey ham. I should have listened to one of the most helpful reviews that said something about if you add tomatoes/acid to beans before they are cooked,they won't get tender. I had this on for almost 9 hours and the beans were still not soft enough. The FLAVORS were good, and I will make this again, but I won't add the vinegar or the tomatoes until the end. Made that way, I am sure this would be a hit.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 9, 2009

Wonderful recipe! It is easily modified when cleaning out your refrigerator...be creative! I added some leftover mexi-corn, a red pepper, and forgot the rice, but this recipe is so tasty no matter what! I made extra and freezed it...it will be wonderful pureed into a sauce over cheese enchiladas. I plan to make again and again! Thanks for sharing!

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ericablueeyes

Cooking Level: Expert

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Reviewed: Nov. 6, 2009

This was a HUGE amount of food. We had tons left-over. I have really been into black bean soup lately, but this was not one of the best. It needed more pepper and a dash of hot sauce. I hate when I feel like I have to add quite a bit of hot sauce to make food taste good and that was the case with this recipe.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 26, 2009

this is my new favorite soup and bean recipe. we made it for sunday dinner per the instructions. everyone loved it. spicy but not too hot. five big cajun stars.

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marty

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Reviewed: Oct. 25, 2009

I really like this recipe. It's cheap, healthy and good. I have made it multiple times exactly as the recipe states. I cook it in the crockpot and puree it a bit with a stick blender for a few seconds.

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Kristal R.

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Reviewed: Oct. 19, 2009

I thought the recipes needed a bit more spice. By substituting 1 habanero and 1 dried chipotle pepper in place of the fresh jalepenos, I found that I could get the amount of spice I enjoyed. Overall though, this recipe is easy and delicious. I use the leftovers in place of a side of refried beans in other mexican inspired dishes. The recipe is cheap and easy to make. Thanks!

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A. Bayless

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Reviewed: Oct. 15, 2009

I LOVE this recipe. I have made it at least 10 times, never the same twice! I use canned black beans, substituting the liquid from the cans for part of the water. This causes the soup to be thick and full of flavor. I have found that the end product is delicious served like a chili, on wheat noodles or rice, with cheese on top, and that it is delicious spicy or not spicy, using two green peppers or one hot pepper and one green. Thank you for submitting this delicious, healthy meal!

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ninjapouncer

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Reviewed: Oct. 11, 2009

After looking for a veggie-heavy crockpot dish on here, I was really excited to try this one out. I must say it did not disappoint! Very good all around healthy recipe. As recommended by several reviewers, I used chicken broth instead of water (16oz.) and basil instead of cumin; I thought the cumin would be too strong. I also may have used more rice than recommended because it came out more like a jambalaya than a "soup", per se, but I am happy with the texture. The only reason I'm not giving it 5 stars is that I feel like the flavors kind of blend together too much and a lot of the individual character is lost. Still, I will make this again as long as my fiancee enjoys it!

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MJiggy

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Reviewed: Oct. 11, 2009

Easy and good! Next time I will use 1/2 the amount of black beans. I didn't puree 1/2 of the beans but added extra rice (I used wild rice). This made the soup very, very thick which I like. This is a definite keeper.

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connie

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Reviewed: Apr. 24, 2009

Wonderful taste and smell! I think the vinegar really "made" this soup!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Apr. 22, 2009

I had dry lentils,rice and black beans to use for dinner...and this was a perfect recipe! I only added what I had on hand (bell pepper, garlic, onion & tomatoes) and with the seasonings...it was delicious! Not a soup consistency...more chili/rice and beans. Very flavorful and great with cornbread!

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Ophelia693

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 8, 2009

This was quite a nice soup. My family likes it spicier so I doubled the spices. Combining the rice, beans, and lentils makes it a very nutritious soup. I like to saute the vegetables ahead, which makes it more caloric, but I made it the way it was written and it was good.

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Linda

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Reviewed: Mar. 15, 2009

I am not usually a tough critic and I hate this soup! I followed the recipe exactly and the taste is just awful. I don't like to waste food so I'm slowly getting through it by dumping in a pile of shredded cheese which makes it bearable. Clearly I would not make this ever again.

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Shara

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Reviewed: Feb. 7, 2009

Great! my slow cooker would not get beans done, so I had to switch to stove top. I have trouble getting beans to soften up.

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budman

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Reviewed: Jan. 19, 2009

I didn't enjoy this one, but my husband did, and he doesn't normally go for beans.

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Genny

Cooking Level: Intermediate

Living In: Truro, Nova Scotia, Canada

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Reviewed: Jan. 14, 2009

I tried this recipe and I love it,it was easy to prepare and the only thing I did was put brown rice in it instead of white.It's healthy and I will make it again,thank you for this wonderful recipe.

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BEV

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Reviewed: Jan. 12, 2009

I have never rated a recipe before, but my family absloutely LOVED this soup. It is easy to make, low calorie, great for you and delicious! I will make this again and again!!

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Marilyn

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Reviewed: Jan. 9, 2009

This turned out yummy. I didn't have a few of the things in the recipe so I skipped them but I had most so I'm rating it now. I will definately use this one again. Thanks for sharing this recipe.

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lil momma jenn

Cooking Level: Intermediate

Home Town: American Fork, Utah, USA

Living In: Richfield, Utah, USA

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Reviewed: Jan. 7, 2009

I really liked this recipe. Lots of flavor. The recipe also makes a ton. I fed 6 for dinner and have had it for lunch for two days and still have a couple days supply in the refrigerator.

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Jenny

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Reviewed: Jan. 7, 2009

This soup was great. I didn't have any black beans, so I used small red beans. It was still wonderful, and the kids liked it! I added a few extra spices and more carrots and celery than it called for. Perfect!

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louloulong

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Beezie's Black Bean Soup

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