Spicy Black Bean Soup

    Spicy Black Bean Soup


    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.

    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

    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 (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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