Black Bean Soup

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Black Bean Soup

Servings: 10

 

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

 

 

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. 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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