Black Bean Soup
From winslow1204 17 years agoIngredients
- 1 lb.dry black beans shopping list
- 1 1/2 qts. water shopping list
- 1 chopped carrot shopping list
- 1 chopped celery stick shopping list
- 1 chopped large red onion shopping list
- 6 minced garlic colves shopping list
- 2 chopped green bell peppers shopping list
- 2 seeded and minced jalapeno pepper shopping list
- 2 tbsp. chili powder shopping list
- 2 tsp. ground cumin shopping list
- 1/2 tsp. dried oregano shopping list
- 1/2 tsp. ground black pepper shopping list
- 3 tbsp. red wine vinegar shopping list
- 1 tbsp. salt shopping list
- 1/2 c uncooked white rice shopping list
- 1/4 c dry lentils shopping list
- 1 (28 ounce) can diced tomatoes shopping list
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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