Slow Cooker Black Bean Soup

    Slow Cooker Black Bean Soup


    207 people made this

    About this recipe: 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.

    Serves: 10 

    • 1 (500g) packet dried black turtle beans
    • 3L (5 1/4 pints) water, divided
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 1 large red onion, chopped
    • 6 cloves garlic, crushed
    • 2 green peppers, chopped
    • 2 green chillies, seeded and minced
    • 50g (2 oz) 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 (3 oz) white rice

    Prep:1hr  ›  Cook:5hr  ›  Ready in:6hr 

    1. In a large pot over medium high heat, place the beans in 1.5L 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 1.5L 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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