Reviewed: May 16, 2013

I did not care for this recipe. Way too much black pepper and chili powder! Like other people said, the beans, rice, and lentils were not even done after cooking in my slow cooker for longer than the recipe said.

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Reviewer:

clarkam

Reviewed: Feb. 21, 2013

I have this soup on the back burner now. Flavour city! It still has the last 2 - 3 hours to simmer but the broth has a flavour explosion! I did not have jalapeno peppers on hand so I used 1/8th of a teaspoon of cayenne pepper. Also, I only had white wine vinegar on hand and used that instead of the red. This soup so far is fantastic and will compliment our supper tonight wonderfully! Thank you!

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Reviewer:

Leasa

Cooking Level: Intermediate

Home Town: Simcoe, Ontario, Canada

Reviewed: Dec. 30, 2012

I made this yesterday. After reading the reviews, I made some adjustments and did it on the stove instead of the crock pot. I sauted the veggies, increased the spices by about half, used chicken broth for about half the water, threw in some leftover Christmas ham, and used serranos instead of jalapenos because that's what I had. We really liked it; my husband is usually critical of new recipes, but told me this one was a keeper. Paired it up with some cheese/serrano cornbread and made a great meal. It was very spicy (hot) but we like that here.

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Reviewer:

Annie C

Reviewed: Dec. 23, 2012

Love the recipes, I just added some onions, corns and spices at taste. Great soup and easy to make

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Reviewer:

Eric & Sue

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 28, 2012

This was just what I was looking for. I needed a nice hearty soup for the begining of the cold season down here in central Florida. The flavor was rich and the preparation was simple. definitely in my favorites list.

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Reviewer:

edddalizard

Reviewed: Oct. 23, 2012

I love my crock pot & black bean soup.. I loved this soup, it's delicious and so easy to make. I also like using fresh ingredients and not already prepared ingredients. It cuts down on sodium & fat. I just made one small change, I used brown rice instead of white and I put in the soup an hour before it was done. Thank you for a great recipe :)

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Reviewer:

TerryWeb

Reviewed: Oct. 20, 2012

I simplified this a bit using a large can of black beans (28 oz) and a 14 oz can of tomatoes. I first cut all the vegetables using 3 stalks of celery, 3 small carrots, 2 peppers, 1 large onion and 3 serrano, 1 habenero pepper. I dumped them into the crock and then added the canned beans (liquid included) tomatoes and enough veggie broth to bring the water level to about 2 inches below the lip of the crock pot. I added all the spices listed increasing the quantities to taste. I also added some garlic salt and Season All. Cooked everything on high for 4 hours, touched up the spices and topped w/avocado and yogurt. This was extremely flavorful and hearty. I served it with grilled bread and simple onion, tomato, cucumber salad w/lemon olive oil. My carnivorous bf loved it and requested we serve the leftovers over rice tomorrow.

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Reviewer:

morgy

Living In: New Orleans, Louisiana, USA

Reviewed: Sep. 25, 2012

I just made this soup and the flavor is awesome. I can't stop tasting it! I did add a can of green chile's. and no jalepeno's.

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Reviewer:

golfergurl

Reviewed: Sep. 3, 2012

I changed this a bit - omitted vinegar, jalapenos and chili powder. Added basil and two bay leaves. I used canned black beans as well and rinsed them carefully before using. Also rinsed the tomatoes thoroughly. I made it in a regular large pot as well and put a couple of pinches of crushed red pepper in it for a little bit of a kick. Served it with sourdough baguette. DELICIOUS!

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Reviewer:

BakingFiend

Reviewed: Aug. 28, 2012

I love the flavor of this soup, but it's kind of fussy to get started. Soak the beans and then cook them in the crock pot--lots of steps. When I make it, I don't puree any of the soup, just serve as is. Last time I brought it to a potluck, it disappeared!

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