Spicy Black Bean Soup for the Crock Pot

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. 1

   Soak beans in three times their volume of water over night. Drain and rinse.

2. 2

   In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.

3. 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. 4

   Stir the rice into crockpot in the last hour.

5. 5

   Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.