Slow Cooker Black Bean Soup

• 8 oz dry black beans
• 1/2 carrot, chopped
• 1/2 stalk, celery, chopped
• 1/2 red onion, chopped
• 5 cloves garlic, minced or crushed
• 1 green bell pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup lentils
• 1 (14-ounces) can of diced tomatoes
• 1 tablespoon chili powder
• 1/4 tsp. ground black pepper
• 1 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 1/2 tsp. salt
• 2 tsp red wine vinegar
• 1/4 cup long-grain brown rice

1. Place black beans in slow cooker and cover with water . Cook on high for 3 -5 hours. Check on the beans periodically and reduce heat to low once beans are tender. Add carrot, celery, onion, garlic, peppers, lentils, tomatoes, seasoning, and red wine vinegar. Stir and cook on low for 1 hour. Add brown rice, stir and cook for 1 hour.
2. 278b calories per 1 cup serving, 15 g protein, 2 g total fat, 53 carbohydrates, 14 g fiber

black beans, carrot, stalk, red onion, garlic, green bell pepper, peppers, lentils, tomatoes, chili powder, ground black pepper, ground cumin, oregano, salt, red wine vinegar, longgrain brown rice

Taken from www.epicurious.com/recipes/member/views/slow-cooker-black-bean-soup-52506411 (may not work)