Spicy Black Bean Soup for the Crock Pot

Makes a lot...great for freezing!

• Ready In: 30 hrs
• Serves: 12

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. Soak beans in three times their volume of water over night. Drain and rinse.
2. In Crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high.
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. Stir the rice into crockpot in the last hour.
5. Puree half the soup in a blender, then pour back into the pot before serving. Serve with lime wedge, plain yogurt, and cilantro.