Black Bean Soup

Ingredients:1 pound dry black beans
1 1/2 quart water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1 can (28 ounce size) Rotel
2 tablespoons chilli powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon garlic
1 tablespoon salt
1/2 cup uncooked white rice

Directions:
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, and tomatoes. Season with chilli powder, oregano, black pepper, , 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.
This recipe from CDKitchen for Black Bean Soup serves/makes 8