Reviewed: Jan. 15, 2003

We enjoyed this soup but, as others mentioned, it's a lot like a chili. Perhaps next time I will cut back on the amount of chili powder and substitue other flavors... I think that will help it from tasting like chili. Otherwise, very good and healthy! We ate it with a dollup of sour cream and fresh cilantro.

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THEEVOYS

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Reviewed: Dec. 29, 2002

Even my husband, a confirmed meat-and-potatoes guy, loved this. I didn't include the lentils, only because I forgot to buy them, but it made no difference. This was a good, hearty, healthy and satisfying meal.

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JDAVIS3662

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Reviewed: Dec. 19, 2002

Easy and awesome! Plus lots of leftovers!!

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SHRIVERS

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Reviewed: Dec. 18, 2002

this soup went over like charm with my guests. Not to mention all those beans are great for your health. I added a little maple syrup to sweeten it a bit and it was great.

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DREAMSEAT

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Reviewed: Dec. 14, 2002

This was a very good soup. The rice needed to cook longer.

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SKOONUS

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Reviewed: Nov. 23, 2002

Delicious and hearty soup. I made a few changes. I used brown rice instead of white and I pureed the whole soup and topped with parmesan cheese. I think this is a great soup for a party, it can be made ahead and kept warm in the crock pot.

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AnnaBanana

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Reviewed: Nov. 9, 2002

ABSOLUTELY THE "BEST" BLACK BEAN SOUP EVER. I DIDN'T HAVE TO CHANGE A THING..GETS BETTER WITH AGE

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DIANNE

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Reviewed: Aug. 28, 2002

EXCELENT I ADDED HALF THE SPICES FOR MY CHILDRENS SAKE IT WAS STILL SPICY BUT VERY GOOD

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MICHELLESALINAS

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Reviewed: Aug. 8, 2002

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!

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 22, 2002

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

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GINGY LEFLER

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Reviewed: May 23, 2002

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.

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ELLISSE

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Reviewed: Feb. 27, 2002

This soup was yummy, easy to prepare, and lots for leftovers. I almost didn't puree it like the directions said; glad I did as it gave a thickness to the soup that was nice. My crockpot was not large enough to accomodate the volume this makes so I had to finish it off in a Dutch oven on the stove, which didn't hurt at all. As we like our food pretty highly flavored, we had to add herbs at the table which brought it up to snuff for us. We have no kids so couldn't rate that part.

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LAURALEW

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Reviewed: Dec. 28, 2001

Great recipe. Second pot is cooking now. Planning to put part of this one in the freezer, if there is any left. Just wish my kids would eat things that are mixed together.

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RSMOON

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Reviewed: Nov. 28, 2001

this is delicious, but it is more like a chili. i made it with cornbread and some turnip greens m/with mustard greens and it was good to go!!! i did add a little more salt, cumin, and chili powder, though.

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