Beezie's Black Bean Soup
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recipe
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Ingredients:
-
1 pound dry black beans
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1 1/2 quarts water
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1 carrot, chopped
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1 stalk celery, chopped
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1 large red onion, chopped
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6 cloves garlic, crushed
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2 green bell peppers, chopped
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2 jalapeno pepper, seeded and minced
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1/4 cup dry lentils
Directions:
- 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.
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