Reviewed: Jun. 24, 2005

This is really good soup! I used a can of diced green chiles in place of the jalapeno, but followed the rest of the recipe to the letter. It turned out fantastic - thanks for the great recipe!

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Jun. 4, 2005

This was excellent. I didn't know how much I'd like black beans, mostly because I've never really eaten them much. We always used white beans where I grew up. This was suprisingly good and I'd certainly make it again!

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Kathygram

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: May 16, 2005

A great soup, I especially liked the mixture of spices used. I didn't puree any of it, and I added shell macaroni instead of rice. I would make this for company.

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BCCAT

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Reviewed: Apr. 6, 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!!!

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Mar. 14, 2005

Excellent recipe - I will make it again!!! Very healthy and full of flavor.

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PERRYBUCK

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Reviewed: Mar. 12, 2005

I looked at the tips before making this soup. I boiled the beans on stove top for an hour and they were then soft. I sauteed the other ingredients and then put the beans in and mixed everything together. Did not seed the jalapeno pepper because I like spicy. I them dumped it all in the slow cooker and did not add salt until it was done. Cooked rice seperately adding toasted sesame oil to the water. Then added rice to the mixture and cooked last 20 mins. EXCELLENT!

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CATSLUVR

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Reviewed: Feb. 21, 2005

Very nice main-dish soup - however, as mentioned above, the cooking time has to be REALLY extended to cook the rice. In fact, if you dislike crunchy rice, I' reccomend cooking the rice a bit first. Also, two T chili powder is WAY too much. I'd just add a dash and supplement with basil. I served mine with a dollop of yogurt, chedder cheese, and tortilla chips. On the whole, though, a very filling and tasy dish.

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MSPADFOOT

Cooking Level: Expert

Living In: Vienna, Virginia, USA

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Reviewed: Feb. 16, 2005

Delicious, healthy soup!!! I added worchestershire sauce to it..yummy!

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Feb. 7, 2005

This was one of the best soups I've ever had. The flavor was outstanding...loved everything. Thanks for the recipe.

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DROE1

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Reviewed: Feb. 1, 2005

This is a keeper. My process: I made the beans in a pressure cooker (3 cups raw for 35 minutes). Meanwhile, I prepared all of the veggies, opened the can of tomates and added the dry seasonings to the bowl with the rice and lentils, the red wine vinegar to the canned tomatoes. When the beans were done added everything at once and cooked for about a 1/2 hour. Modifications: 2 carrots, 3 stalks of celery, no jalepeno peppers but added some crushed red pepper. About 1 t. salt. VERY GOOD, quick and easy! Thanks!

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LECKMAN

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Reviewed: Jan. 15, 2005

My first black bean soup to try on this site and it turned out well! I only put in one bell pepper, didn't have any lentils, put in 30oz of tomatoes and used brown rice instead of the white which I mixed in at the beginning per other reviews. Did not puree any of it as I like a chunky chili texture rather than a soup.

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Dec. 29, 2004

I am very grateful for this recipe - its fantastic I did everything to the letter and WOW. Lovin it

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KARENGUNN

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Reviewed: Nov. 29, 2004

I messed this one up royally. My beans never got soft. I should have soaked them over night like the package said. This was the major problem. The second problem was that when I scalled the recipe to 5 servings, the directions did not scale down the amount of water in step number 2!! This may be a good recipe, if you can figure out how to make it. The author should definitely revise the directions to soak the beans over night. And allrecipes should edit step number 2 so that it scales properly.

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AMYK

Cooking Level: Expert

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Reviewed: Nov. 8, 2004

I made this for my family on a cool autumn day. It was yummy!! Even my kids liked it! Husband says he can't wait have it again.

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RICKILYNN

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Reviewed: Oct. 24, 2004

This is a WONDERFUL soup. To save a bit of time I skip step 1 & 2. I add 3 - 19 oz cans of rinsed black beans into the slow cooker along with 1.5 quarts water and all the other ingredients in the morning. I add the rice 30 minutes before serving for supper, puree with a hand blender and serve with a dollop of sour cream. Just excellent!

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MRSSWEETS4ME

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Reviewed: Oct. 18, 2004

Thanks for the great idea... this was an awesome starting point for a soup I made today. (I'm doing South Beach, which is the reason I omitted some things.) I made this on the stovetop in about 45 minutes. I used 3 cans black beans and 2 cups veggie stock instead of water. I omitted carrot, lentils, chili powder, and rice. I added basil and 3 chipotles en adobo (with about 1 tbsp sauce from can). The smoky flavor was a perfect addition. I pureed half and left the other half chunky. Will make this again someday! (Makes a lot for just two of us.)

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 22, 2004

Somewhat boring. Hubby disliked it. Also was a hassle to do the soaking/cooking prep, which is not a good recipe for those who just like to stick things in their crockpots and leave it.

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AROEL

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Reviewed: Apr. 7, 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.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 19, 2004

I must have done somthing wrong. I cooked it much longer than was recommended and the beans were not cooked. I brought the soup to a work potluck and had to throw it out because the beans were still hard. Help! I would love to try it again because I loved the flavor. Did anyone else have this problem???

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SCDEMERS

Home Town: Brunswick, New York, USA

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Reviewed: Jan. 7, 2004

Excellent Soup. Per other reviews and my own personal preferences I did make a few changes. I substituted basil for chili powder. Reduced cumin to one teaspoon. I doubled the carrots and celery, but halved the salt, green pepper and jalapeno pepper. I added an extra 14 ounce can of diced tomatoes. Since so many commented that the rice did not cook, I added it with the vegetables. I think minute rice would probably be done in the 20 minutes called for in the recipe. I also cooked the beans on the stovetop for the 3 hours and then transferred it to the crock pot and added everything else. Next time I would add everything on the stovetop and heat until boiling. Then I would transfer to the crockpot. I also think that next time I will eliminate the green pepper all together and add even more carrots and celery in its place. This is really a tasty recipe. I love it!!

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MARY DOMAZ

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