Reviewed: Jan. 5, 2009

instead of using 1 pound of black beans- i used a mix of black beans, kidney beans, and garbanzo beans. Other than that, I followed the recipe exactly. I would say this is more like thick chili than a soup, but it is amazing anyways.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Jan. 5, 2009

If using Basmati white rice, you might want to use less than what the recipe calls for. Mine turned out as moist rice and beans rather than a soup. Also, I had to add extra spices and grate some cheddar cheese on top because I didn't find the recipe to be very flavorful on its own.

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HannahDietitian

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Reviewed: Jan. 4, 2009

I really enjoyed this soup and so did my husband. It made a lot, too much for the two of us, so we froze half of it. We added cheddar and sour cream just before serving and loved it.

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danasweets

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Living In: Loma Linda, California, USA

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Reviewed: Dec. 6, 2008

Flavorful and healthy with almost no bad stuff (see nutritional info). Made lots and lots of leftovers which we shared and our family loved. Next time I will be adding more spices, maybe another jalapeno.

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Dr F

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Reviewed: Dec. 4, 2008

My roommate said the soup was hearty and savory, perfect for a winter night. She was utterly satisfied by it.

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mythuntold

Living In: Los Angeles, California, USA

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Reviewed: Nov. 6, 2008

Yum :) I left out the lentils and toned down on the garlic (which is a first...ha), but I think I followed otherwise as written. A good base recipe!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 3, 2008

This soup is amazing! I just had two bowls and I'm looking forward to making it again. Here are my suggestions: Buy ready to go black beans. Soaking them and then putting them in the crock pot really isn't worth the time and added effort. Instead of lentils I added a can of kidney beans (just had them in the pantry). I didn't add the .28oz of tomatoes because my crockpot is too small. So instead I added a bit of ketchup, mustard and syrup. I also only put 4 cloves of garlic since garlic likes me a little too much! I served with corn bread and a little sour cream on top. Yummy!

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Caressa

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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Reviewed: Jul. 11, 2008

This was a lovely, filling soup. I added extra garlic and spices, which is more to our tastes. I also used red peppers, and extra beans. Perfect with buttered sourdough bread or cornbread.

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Erinleigh

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

I adore this recipe! It is filling, warm, and full of excellent flavors. It is pretty spicy, so I like to tone it down with a dollop of sour cream and sometimes jack or cheddar cheese. My husband and I dislike lentils so I double the amount of rice. This soup also freezes well and keeps in the refridgerator for days. If you don't plan on using it all the first sitting, however, I suggest cooking the rice separately and adding it when you reheat the soup so it doesn't get soggy. It's a bit of extra effort but well worth it for the quality leftovers.

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gustinosprincipessa

Cooking Level: Intermediate

Home Town: Kearns, Utah, USA

Living In: Taylorsville, Utah, USA

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Reviewed: Feb. 12, 2008

i dont have a blender, so i couldnt do this last step, which (after sticking it in the fridge overnight)makes it a delicious dip! 2 meals in one!

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 7, 2008

Does not freeze well.

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TRVrubel

Cooking Level: Intermediate

Home Town: Spade, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 23, 2007

I will never make this again. The lentils just muck it up and the whole thing was too much work for the results.

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Sara P

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Wiscasset, Maine, USA

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Reviewed: Oct. 1, 2007

I served this thick soup over baked potatoes with sour cream and some cheddar cheese. Delicious!

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LovetobeMom

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Reviewed: Sep. 11, 2007

We've gotten hooked on this and make it all the time. Great spicing! Only quibble: I've found that cooking for about 8 hours (overnight) is required to make the beans tender.

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ARDNOPES

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Reviewed: Jul. 12, 2007

This soup is fabulous!! I make is often and have shared it with many who also love it. I use 2 29oz canned black beans to speed up the process. Also I only use 1 tbl chili powder and substitue 1 sm can green chili's for the jalapeno. We garnish with avacado's and sour cream. It's a regular at our house.

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Cheri

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Reviewed: Jun. 25, 2007

It tasted like the filling of a stuffed green pepper. Also the ground pepper over powered the whole thing.

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Sue

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Reviewed: Apr. 8, 2007

Simple to make and delicious to eat, I followed the recipe step by step and am most pleased with it.

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Barnes

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Reviewed: Feb. 15, 2007

This recipe is a lot of work for what you get. I was not impressed but it was edible.

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Tamara Ann

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Jan. 2, 2007

This bean soup was really good.

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boys2teach

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Reviewed: Nov. 15, 2006

The first time I made this it was for a work potluck. I got a ton of compliments. I change a few things though. I don't use either the jalapeno or the green peppers, I use less than half the salt, and for convenience I use dried, chopped onions. If you use uncooked regular rice, the rice will take far longer than 20 minutes to cook. 20 minutes might be long enough for quick rice or you could use rice that had already been cooked. I've heard that cooking the rice separately before adding it to a soup helps keep it from turning into mush. Oh and I don't always bother to puree the soup. It's great either way.

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