How to make it

  • In your large pot, place over medium-high heat.
  • Place the beans in large bowl of warm water.
  • Bring to a rolling boil, and let boil 10 minutes.
  • Cover the pot, remove from heat and let it stand 1 hour.
  • Drain the water, and rinse the beans.
  • In a slow cooker, combine the soaked beans and 1 1/2 qts. fresh water.
  • Cover the beans, and cook for 3 hrs. on High.
  • Stir in the carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and diced tomatoes.
  • Stir in chili powder, cumin, oregano, black pepper, red wine vinegar, and salt.
  • Cook on Low for 2 to 3 hrs.
  • Slowly stir the rice into the slow cooker in the last 20 min. of cooking.
  • Puree 1/2 the soup with a blender or food processor until creamy.
  • Pour soup back into warm pot before serving.

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