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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Slow Cooker Black Bean Lentil Soup (GF)

Slow Cooker Black Bean Lentil Soup (GF) 14 Sep 2006 13:28 #4346

  • Debra
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I love black beans and this recipe is perfect for the cool weather coming. Buying dry beans is very economical. This is the slow cooker version of the quick black bean soup in the workbook. This makes a huge pot and also freezes very well. It's also gluten-free

Black Bean Lentil Soup

1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced (optional)
1/4 cup dry lentils
1 (28 ounce) can organic diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked brown rice

1) 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.
2) In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
3) 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.
4) Puree about half of the soup with a blender or food processor, then pour back into the pot before serving. Makes 10 servings

Calories: 232
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 852mg
Total Carbs: 43.5g
Dietary Fiber: 12.4g
Protein: 12.7g
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