Rating: 4 stars 4
216 Ratings
  • 5 star values: 108
  • 4 star values: 55
  • 3 star values: 27
  • 2 star values: 13
  • 1 star values: 13

This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a slow cooker, combine soaked beans and 1 1/2 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.

Nutrition Facts

231 calories; protein 12.6g; carbohydrates 43.4g; fat 1.2g; sodium 851.2mg. Full Nutrition
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