Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, black bean and rice soup - slow cooker. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Black Bean and Rice Soup - Slow Cooker is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Black Bean and Rice Soup - Slow Cooker is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have black bean and rice soup - slow cooker using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
- Take Black Bean Soup:
- Prepare each unsalted black beans, drained and rinsed
- Take large bell pepper, diced
- Get jalapeno, diced (seeds removed for less heat)
- Make ready yellow onion, diced
- Get garlic, minced
- Take celery, diced
- Take salsa (whatever kind)
- Take chili powder
- Take ground cumin
- Get salt
- Prepare each dried oregano, smoked paprika
- Make ready ground coriander, pepper
- Take unsalted vegetable broth
- Prepare Juice of 1/2 lime
- Take Rice:
- Make ready long grain rice
- Make ready unsalted vegetable broth
I like my food spicy so I added in a. 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:
- 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.
- 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.
- 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.
- 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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