Directions:
- Soak beans in three times their volume of water over night. Drain and rinse.
- In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.
- Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low for 2-3 hours.
- Stir the rice into crockpot in the last hour.
- Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.37 Kcal (713 kJ) | ||
| Calories from fat | 7.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 1% | |
|---|---|---|---|
| Sodium | 618.36mg | 26% | |
| Potassium | 659.85mg | 14% | |
| Total Carbs | 31.89g | 11% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 8.17g | 33% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 11mg | 61% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.73 Kcal (321 kJ) | ||
| Calories from fat | 3.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Sodium | 278.5mg | 26% | |
| Potassium | 297.18mg | 14% | |
| Total Carbs | 14.36g | 11% | |
| Sugars | 1.2g | 11% | |
| Dietary Fiber | 3.68g | 33% | |
| Protein | 4.16g | 18% | |
| Vitamin C | 11.2mg | 41% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 4.9mg | 61% | |
| Calcium | 33.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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