Spicy Black Bean Soup For The Crock Pot

• 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

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.

black beans, water, carrot, celery, red onion, garlic, green bell peppers, peppers, lentils, tomatoes, chili powder, ground cumin, oregano, ground black pepper, red wine vinegar, salt, brown rice, yogurt, lime wedge, cilantro

Taken from www.food.com/recipe/spicy-black-bean-soup-for-the-crock-pot-310543 (may not work)