Beezie's Black Bean Soup
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 peppers, chopped
1/4 cup 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
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. Cook for 3 hours on high.
3 Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.
4 Stir the rice into the slow cooker in the last 20 minutes of cooking.
5 Puree half the soup with a blender or food processor, then pour back into the pot before serving.
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