Easiest Way to Cook Yummy Black Bean and Rice Soup - Slow Cooker

Black Bean and Rice Soup - Slow Cooker. Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for. An ode to black bean soup… So warm and so cozy for long winter nights. You taste so good with avocado and rice.

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. You can have Black Bean and Rice Soup - Slow Cooker using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Black Bean and Rice Soup - Slow Cooker

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

But I'm also a big fan of adding chopped red peppers (or a jar of roasted red. Give black bean soup time to simmer low and slow, deepening and building flavor with every minute, and you've got a delicious meal on your hands. That's why the slow cooker is always my top choice for making this warm, smoky classic. Drop everything in the cooker in the morning and by the end of the.

Black Bean and Rice Soup - Slow Cooker step by step

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!.

The soup was flavorful and delicious, with earthy beans, sour lime juice, and spicy cilantro all combined in a healthy soup without a drop of fat, salt, or I've made this recipe so many times for parties when I wanted a vegetarian option and it's always been a hit. (Slow Cooker Black Bean and Rice Soup. 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. Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she "basically just put it all in the crock at the same time and slow.

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