Slow Cooker Black Bean Soup

Serves: 10



  • 500g dried black turtle beans
  • 3L  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  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


  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.