Zutaten für Spicy Black Bean Soup For The Crock Pot
- Dried Black Beans
- 3 cups water (for soaking)
- 1 large carrot, chopped
- 2 celery stalks, chopped
- Red Onion
- Garlic Cloves
- Green Bell Peppers
- Jalapeno Peppers
- 1 cup green lentils
- Diced Tomatoes
- 2 tablespoons chili powder
- Ground Cumin
- Dried Oregano
- Ground Black Pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Brown Rice
- Plain Yogurt
- Lime Wedge
- Cilantro
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Zubereitung von Spicy Black Bean Soup For The Crock Pot
- Rinse 1 pound of dried black beans and soak in 3 cups of water overnight.
- Drain and rinse the soaked black beans.
- Place the rinsed beans in your slow cooker. Add 1 1/2 quarts (6 cups) of fresh water.
- Cook on high for 3 hours.
- Add 1 large carrot (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 4 cloves garlic (minced), 1 bell pepper (chopped), 1 jalapeño pepper (minced, remove seeds for less heat), 1 cup green lentils, 1 (28 ounce) can crushed tomatoes, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon black pepper, 2 tablespoons red wine vinegar, and 1 teaspoon salt to the slow cooker.
- Cook on low for 2-3 hours, or until beans are tender.
- Stir in 1/2 cup uncooked long-grain rice during the last hour of cooking.
- Carefully puree approximately half of the soup using an immersion blender or regular blender (in batches if necessary). Return the pureed soup to the slow cooker.
- Serve hot, garnished with a lime wedge, a dollop of plain yogurt, and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
16g
Fat
1g
Carbs
12g
