This slow cooker black bean soup is hearty, warming and delicious. Serve with a dollop of soured cream or yoghurt and a sprinkle of chopped spring onion.
I read the reviews for this soup and could hardly wait to make it, but upon making it, I found it medicore. It was fine, but not wonderful. Also a hint for the cook that found her beans were hard. All beans must be cooked to the soft stage before adding any acid (tomato, vinegar, molasses). Once the acidic food is added, the beans will no longer soften, no matter how long they are cooked. - 07 Apr 2004 (Review from Allrecipes US | Canada)
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 ketchup for flavor. 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. - 23 May 2002 (Review from Allrecipes US | Canada)
Seriously very good. I made it differently on the stove top, I really just wanted the recipe for the spices. I used 1 can of black, 1 can northern, 1 can pinto and I pureed an extra can of black beans. I sauteed the veggies first, then added the can of tomatoes, juice and all, and then the lentils. I added the beans and then like 3 cups of broth. I let that simmer and then I added the spices. It's simmering now and I will put the rice in soon. I can't stop sneaking tastes!! Make this one!!! - 06 Apr 2005 (Review from Allrecipes US | Canada)