Black Bean and Rice Soup - Slow Cooker
Black Bean and Rice Soup - Slow Cooker

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black bean and rice soup - slow cooker. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Black Bean and Rice Soup - Slow Cooker is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Black Bean and Rice Soup - Slow Cooker is something that I have loved my whole life.

Slow Cooker Black Bean and Rice Soup is a filling, healthy, and hearty gluten-free slow cooker recipe that's easy on the wallet, and waistline! I first made this Slow Cooker Black Bean and Rice Soup when black beans had been on my mind, and this recipe was one of those intuitive ones that swirled around in my brain for a few days and then suddenly I found myself in the kitchen making it. This has happened to me for years, but luckily when I.

To get started with this particular recipe, we must first prepare a few components. You can cook black bean and rice soup - slow cooker using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
  1. Make ready Black Bean Soup:
  2. Make ready 2 cans (15 oz.) each unsalted black beans, drained and rinsed
  3. Make ready 1 large bell pepper, diced
  4. Prepare 1 jalapeno, diced (seeds removed for less heat)
  5. Take 1/2 yellow onion, diced
  6. Take 3 cloves garlic, minced
  7. Take 1 stalk celery, diced
  8. Prepare 1 cup salsa (whatever kind)
  9. Make ready 1 tbsp. chili powder
  10. Make ready 1 1/2 tsp. ground cumin
  11. Make ready 1 tsp. salt
  12. Make ready 1/2 tsp. each dried oregano, smoked paprika
  13. Prepare 1/4 tsp. ground coriander, pepper
  14. Get 2 1/2 cups unsalted vegetable broth
  15. Take Juice of 1/2 lime
  16. Take Rice:
  17. Make ready 3/4 cup long grain rice
  18. Take 1 1/4 cup unsalted vegetable broth

Dave Ramsey often uses the phrase "rice and beans" as a way to say you're cutting lifestyle and expenses down to the bare minimum. This awesomely flavorful and easy slow cooker black bean soup practically makes itself, which is perfect for hot summer days like I ate mine with a dollop of sour cream, but you could do crispy tortilla strips, green onions, cilantro, pepitas, cheddar or pepper jack cheese, or even a scoop of cooked rice. The slow cooker black beans will keep for about a week in an airtight container in the fridge. They will keep several months in a normal freezer, or even up to a Cilantro Citrus Chicken with Beans and Rice.

Steps to make Black Bean and Rice Soup - Slow Cooker:
  1. Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Place the lid on and set to low heat for 5-6 hours.
  2. Once your soup is ready, switch to the warm setting. In a medium pot, heat 1 1/4 cup of broth over med-high heat. Once it comes to a boil, stir in the rice and place a lid on the pot. Lower the heat down to low and cook for 12-15 minutes, until the rice has absorbed all the liquid and is tender. Let it sit with the lid on for a few minutes, then season to taste with salt and pepper and fluff it with a fork.
  3. While the rice is cooking, ladle about half the soup into a blender. Puree it until smooth. Be sure to leave some space uncovered on the blender lid to give the steam room to escape.
  4. Stir both the pureed soup and the rice back into the slow cooker along with the juice from half a lime. Taste to see if it needs any additional seasoning. Then serve with whatever toppings sound good and enjoy!

Homemade Chorizo and Black Bean Chili (with links to. Most people just think of black bean soup as a big bowl of brown mush. But lest we ever forget, there's usual a rainbow of fresh ingredients that go into it. The usual suspects are present — onions, carrots and lots of garlic. But I'm also a big fan of adding chopped red peppers (or a jar of roasted red..

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