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Black Bean Soup- Crockpot

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Dinner [D]

Lunch [L]

Vegan [V]

Black Bean Soup



1/2 pound dry black beans

1 carrot, chopped

1 stalk celery, chopped

1/2 red onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1/2 cup dry lentils

1 (14 oz) can peeled and diced tomatoes

1 TBS chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 TBS red wine vinegar

2 tsp salt

1/2 cup uncooked rice



1.  In a large pot over medium-high heat, place the beans in three times their volume of water (approx. 3 quarts).  Bring to a boil, and let boil for 10 minutes.  Cover, remove from heat and let stand 1 hour.  Drain and rince.

2.  In a slow cooker, combine soaked beans and 4 cups fresh water.  Cover and cook for 3 hours on HIGH.

3.  Stir in carrot, celery, onion, garlic, bell peppers, lentils, and tomatoes.  Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt.  Cook on low for 3 hours.  Stir the rice into the slow cooker- and continue to cook on Low until rice is cooked.

4.  Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.


This is the most flavorful black bean soup I have ever made.  It is so yummy with tomato and avocado on top.  My kids love to eat this the day after as a dip with tortilla chips.

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