Black Bean Soup
Black Bean Soup
- 1 pound of Dry Black Beans
- ½ cup of White Rice (uncooked)
- 1 Carrot (chopped)
- 1 stalk of Celery (chopped)
- 1 large Red Onion (chopped)
- 6 cloves of Garlic (Lehsan) (crushed)
- 2 Green Bell Peppers (chopped)
- 1 Jalepeno Pepper (seeded & minced)
- 1 (28 oz.) can of Tomatoes (peeled & diced)
- 2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
- 2 tsp. of Ground Cumin (Pisa Zeera)
- ½ tsp. Oregano (dried)
- 1 tbsp. Salt
- 3 tbsp. Red Wine Vinegar
- 1 ½ quarts of Water
- In a large pot over medium-high heat, place the beans in three times
their volume of water. Bring to a boil, and let boil 10 minutes. Cover,
remove from heat and let stand 1 hour. Drain, and rinse. - In a slow cooker, combine soaked beans and 1 ½ quarts fresh water.
Cover, and cook for 3 hours on High. - Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper,
lentils, and tomatoes. Season with chili powder, cumin, oregano, black
pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the
rice into the slow cooker in the last 20 minutes of cooking. - Puree about half of the soup with a blender or food processor, then pour
back into the pot before serving.
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