Beezie's Black Bean Soup Recipe

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 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.