The Pioneer Woman Tasty Kitchen
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Crockpot Black Bean Soup

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Level: Easy

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Description

A hearty meal that cooks up in the crockpot. Just delicious!

Ingredients

  • 1 pound Dry Black Beans, Picked Through To Remove Rocks, And Rinsed
  • 6 cups Boiling Water
  • 1 whole Carrot, Finely Chopped
  • 1 stalk Celery, Minced
  • 1 whole Large Red Onion, Finely Chopped
  • 6 cloves Garlic, Minced
  • 2 whole Green Peppers, Stem And Seeds Removed Then Minced
  • 2 whole Jalapeno Peppers, Deseeded And Minced
  • ¼ cups Lentils, Picked Through To Remove Rocks And Rinsed
  • 1 can Diced Tomatoes (28 Oz Can)
  • 2 Tablespoons Chili Powder
  • 2 teaspoons Ground Cumin
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Salt
  • ½ cups Uncooked White Rice
  • Shredded Cheese And Sour Cream, Optional For Garnishing

Preparation

1. In a large pot, place the black beans in three times their volume of water. Set it over high heat, bring to a boil and let it boil 10 minutes. Cover the pot, remove from heat and let beans stand 1 hour. Drain and rinse.

2. In a crockpot, combine soaked black beans and 6 cups boiling water. Put the lid on and cook for 3 hours on high. Stir in carrots, celery, onion, garlic, bell pepper, jalapeno, lentils, and canned tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Put the lid on and cook on high for 2 hours.

3. Stir the rice into the crockpot and cook for an hour. Taste to make sure vegetables and rice are cooked thoroughly and are seasoned to taste. Puree the soup as desired with an immersion blender or by transferring 1/2 of the soup to a blender or food processor and processing it, then pouring back into the pot before serving.

4. Serve with sour cream and shredded cheese.

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