Black Bean Soup

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Black Bean Soup

 

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

 

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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