beezie's black bean soup

Ingredients

• Servings: 10
• 1 pound dry black beans
• 1 1/2 quarts water
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large red onion, chopped
• 6 cloves garlic, crushed
• 2 green bell peppers, chopped
• 2 jalapeno pepper, seeded and minced
• 1/4 cup dry lentils
• 1 (28 ounce) can peeled and diced tomatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 3 tablespoons red vinegar
• 1 tablespoon salt
• 1/2 cup uncooked white rice

Recipe

Cook Time: 5 hrs

Ready Time: 6 hrs


• in a large pot over medium-high heat, place the beans in three times their volume of water. bring to a boil, and let boil 10 minutes. cover, remove from heat and let stand 1 hour. drain, and rinse.
• in a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. cover, and cook for 3 hours on high.
• stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. season with chili powder, cumin, oregano, black pepper, red vinegar, and salt. cook on low for 2 to 3 hours. stir the rice into the slow cooker in the last 20 minutes of cooking.
• puree about half of the soup with a blender or food processor, then pour back into the pot before serving.