Contributed By: pebblesandmarbles
Recipezaar.com
Simple slow-cooker vegetarian black bean soup
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Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: More than 10
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Soups & Stews
Ingredients
* 1 lb Dried black beans
* 1 1/2 quarts Water
* 1 carrot, chopped
* 1 stalk Celery, chopped
* 1 large red onion, chopped
* 6 garlic cloves, 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 or brown rice
* sour cream
* lime wedge
* cilantro
Preparation
Directions
1. In a large pot over medium heat, place the beans in three times their volume of water.
2. Bring to a boil and let boil 10 minutes.
3. Cover, remove from heat and let stand 1 hour.
4. Drain and rinse.
5. In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
6. Cook for 3-5 hours on high.
7. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
8. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
9. Cook on low, 2 to 3 hours.
10. Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
11. Puree half the soup with a blender or food processor, then pour back into the pot before serving.
12. Serve with lime wedges, sour cream, and cilantro.
13.Enjoy!
Cook's Notes
Nutrition Information