Blockbuster Vegetarian Crock Pot Black Bean Soup - cooking recipe

Ingredients

1 lb dried black beans (soaked overnight)
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 1/2 cup brown rice
sour cream
lime wedge
cilantro

Preparation

Soak beans overnight in water to cover.
If you don't soak the beans overnight:
In a large pot over medium 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 crock pot, combine soaked beans and 1 1/2 quarts fresh water.
Cook for 3-7 hours on high, depending on how hot your cooker gets.
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
Cook on low, 2 to 3 hours.
Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
Puree half the soup with a blender or food processor, then pour back into the pot before serving.
Serve with lime wedges, sour cream, and cilantro.
Enjoy!