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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