Reviewed: Mar. 20, 2012

yummy... it was thicker then I wanted but still good. Family liked it and next night made bean buritos with it :)

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Reviewer:

TheresaK

Cooking Level: Beginning

Reviewed: Dec. 16, 2011

Good recipe. I increased the amount of wine vinegar and did not add in the lentils. I sauted two large links of sliced andouille sausage which added a nice punch to the flavor. I served rice and sour cream on the side. Everyone loved it.

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Reviewer:

JoeyAB

Reviewed: Dec. 12, 2011

Delicious, hearty soup. Used veggie broth in place of water to up the flavor a bit. Don't forget to put a slow cooker liner in - makes clean up time a lot shorter!

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Reviewer:

JustNora

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Nov. 14, 2011

delicious, though I've smelt like cumin for a few days now, even after showers. haha. I left out the corn- not a fan of it.

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Reviewer:

Patty Wink

Reviewed: Nov. 14, 2011

End result was excellent! Now as for the beans. I followed the directions exactly. It took *WAY* longer than three hours for the beans to soften. I would double the time it takes for the beans. I also took about an hour for the rice to fully soften as well.

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Reviewer:

Mynyel

Cooking Level: Expert

Home Town: Lompoc, California, USA

Living In: Leicester, North Carolina, USA

Reviewed: Nov. 3, 2011

It was very good and it made a lot. I only used 1 16 ounce can of tomatoes. I do not like a lot of tomatoes and I felt that just 1 can was plenty.

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Reviewer:

jillian

Reviewed: Oct. 2, 2011

I thought this was the best vegetarian soup I've ever had. The only change I made was I had already cooked black beans and I put them in with a container of vegetable broth, but then followed the rest of the steps exactly. I used fresh tomatoes too (sept in oregon, you have to). The texture is great, the flavor was excellent, and I fed this to a group of meat eaters with a side of Irish Soda bread (easy to make in minutes, don't need yeast), and they all loved it.

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Reviewer:

lauratroxel

Home Town: Portland, Oregon, USA

Reviewed: Aug. 11, 2011

This is a staple in our family!! We freeze the leftovers for quick, easy meals. Just be sure the beans are soft before you add the acid ingredients. Otherwise, you'll have trouble getting them to soften up! (3.5 hours is perfect on my crock pot, but others might be different!)

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Reviewer:

Emily

Reviewed: Jul. 9, 2011

While this soup is tasty, I only give it 3 stars because the rice DOES NOT cook in any 20 minutes. I followed other posters' advice and put the tomatoes and vinegar in after the beans had been in for 5 hours and the rice in for 2. After the rice had been cooking for 4.5 hours, I gave up and we ate it with crunchy rice. I don't know if the vinegar had some effect on the rice, but it did not cook. My recommendation would either be to leave the rice out (you don't really need it) or cook it on the stove and add it at the end. I also threw in a chipotle pepper in adobo sauce, which gave it a nice smoky flavor.

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