Spicy Black Bean Soup
Spicy Black Bean Soup
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
- 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.
- In a slow cooker, combine soaked beans and 6 cups fresh water. Cover and cook for 3 hours on High.
- 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.
- 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 (5)
Used different ingredients. This is delicious. I also added 2 T. of molasses. My guests loved it. - 29 Sep 2008
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
I used the ingredients as listed and was pleased by the flavour. 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 chilli due to the flavour 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! - 29 Sep 2008
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