Beezie's Black Bean Soup

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Beezie's Black Bean Soup

Submitted by: Beezie

Rated: 4 out of 5 by 72 members Prep Time: 1 Hour

Cook Time: 5 Hours Ready In: 6 Hours

Yields: 10 servings

 

" This slow cooker black bean soup features tomatoes, jalapenos,

garlic, rice, lentils, chili powder and more! "

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

 

DIRECTIONS:

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.

 

This recipe appears in the Allrecipes " Tried & True Slow Cooker &

Casserole " cookbook. Buy it online at

http://allrecipes.com/slowcooker/