Spicy Black Bean Soup For The Crock Pot - cooking recipe

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

Preparation

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.