Beezie's Black Bean Soup (Slow Cooker)

By Hklbrries

Cooking time is about 6 hours.

The soup loves to change. If you're cleaning out your refrigerator, be creative.

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, seeded and minced
• 1/4 cup dry lentils
• 1 (28 ounce) can peeled and diced tomatoes
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 3 tbsp red wine vinegar
• 1 tbsp salt
• 1/2 cup uncooked white rice

Details

Servings 10
Adapted from allrecipes.com

Preparation

Step 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.

In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on high.

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.

Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.