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Slow Cooker Black Bean Soup
Recipe by:
Beezie
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.
Ready in 6 hours
Saved by 22 cook(s)
Ingredients
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
Not quite right? Check out these similar recipes!
Preparation method
Prep: 1 hour | Cook: 5 hours1.
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.
Provided by:Allrecipes
Last updated:
14 Mar 2013
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