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Beezie's Black Bean Soup




Source of Recipe


Tried & True Slow Cooker


Recipe Introduction


This recipe is featured within our Tried & True Slow Cooker
& Casserole cookbook, if you would like to learn more.
This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...
Prep Time: approx. 1 Hour . Cook Time: approx. 5 Hours . Ready in: approx. 6 Hours . Makes 10 servings.



List of Ingredients




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 wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice

Recipe



1 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.
2 In a slow cooker, combine soaked beans and 1 1/2 quarts
fresh water. Cover, and cook for 3 hours on High.
3 Stir in carrot, celery, onion, garlic, bell peppers,
jalapeno pepper, lentils, and tomatoes. Season with chili
powder, cumin, oregano, black pepper, red wine 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.
4 Puree about half of the soup with a blender or food
processor, then pour back into the pot before serving.