A delicious and hearty vegetarian soup featuring black beans and lentils, perfect for a comforting meal.
Soak the black beans in water overnight.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain and rinse the soaked beans.
Rinsing removes any residual starch or debris from the beans.
Combine the beans, lentils, and 6 cups of water in the crock pot.
Using a crock pot allows for slow cooking, enhancing the flavors.
Cook on high for 3-4 hours.
Check the beans occasionally to ensure they are tender.
Add the chopped carrot, celery, onion, garlic, bell pepper, and diced tomatoes.
Chop the vegetables evenly for consistent cooking.
Stir in the chili powder, cumin, oregano, black pepper, vinegar, and salt.
Adjust the seasoning to taste, adding more spices if desired.
Continue cooking on low for 2 hours.
Simmering allows the flavors to meld together beautifully.
Stir in the rice and cook for an additional 30 minutes.
If using white rice, add it 15 minutes before the end of cooking.
Blend half of the soup and return it to the pot.
Blending part of the soup creates a creamy texture while retaining some chunkiness.
Serve the soup with sour cream, lime wedges, and cilantro.
Serve with crusty bread or tortilla chips for a complete meal.
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