Spicy Black Bean Soup for the Crock Pot |
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Prep Time: 1440 Minutes Cook Time: 360 Minutes |
Ready In: 1800 Minutes Servings: 12 |
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Makes a lot...great for freezing! Ingredients:
1 lb dried black beans (about 2 cups) |
1 1/2 quarts water |
1 carrot, chopped |
1 celery, chopped |
1 large red onion, chopped |
6 garlic cloves, minced |
2 green bell peppers, chopped |
2 jalapeno peppers, chopped |
1/4 cup lentils |
1 (28 ounce) can 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 brown rice |
plain yogurt |
lime wedge |
cilantro |
Directions:
1. Soak beans in three times their volume of water over night. Drain and rinse.
2. In Crockpot, 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, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low for 2-3 hours.
4. Stir the rice into crockpot in the last hour.
5. Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.
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