Spicy Black Bean Soup

    Spicy Black Bean Soup

    (207)
    4saves
    6hours


    205 people made this

    If you're not vegan, serve this delicious soup with a dollop of soured cream or yoghurt. Sprinkle with coriander or spring onions or both.

    Ingredients
    Serves: 10 

    • 500g dried black turtle beans
    • 12 cups (3 litres) water, divided
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 1 large red onion, chopped
    • 6 cloves garlic, crushed
    • 2 green capsicums, chopped
    • 2 green chillies, seeded and minced
    • 50g dried lentils
    • 2 (400g) tins chopped tomatoes
    • 2 tablespoons chilli powder
    • 1 dessertspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 3 tablespoons red wine vinegar
    • 1 tablespoon salt
    • 75g white rice

    Directions
    Preparation:1hour  ›  Cook:5hours  ›  Ready in:6hours 

    1. In a large pot over medium high heat, place the beans in 6 cups water. Bring to the boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse.
    2. In a slow cooker, combine soaked beans and 6 cups fresh water. Cover and cook for 3 hours on High.
    3. Stir in all of the remaining ingredients except for the rice. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
    4. Purée about half of the soup in a blender or food processor, then pour back into the pot before serving.
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    Reviews and Ratings
    Global Ratings:
    (207)

    Reviews in English (209)

    by
    1

    Used different ingredients. This is delicious. I also added 2 T. of molasses. My guests loved it.  -  29 Sep 2008

    by
    0

    Used different ingredients. 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 tomato sauce for flavour. 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.  -  29 Sep 2008

    by
    0

    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 flavoured, 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.  -  29 Sep 2008

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