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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, black bean and rice soup - slow cooker. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Black Bean and Rice Soup - Slow Cooker is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Black Bean and Rice Soup - Slow Cooker is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Take Black Bean Soup:
  2. Get 2 cans (15 oz.) each unsalted black beans, drained and rinsed
  3. Take 1 large bell pepper, diced
  4. Prepare 1 jalapeno, diced (seeds removed for less heat)
  5. Get 1/2 yellow onion, diced
  6. Prepare 3 cloves garlic, minced
  7. Prepare 1 stalk celery, diced
  8. Get 1 cup salsa (whatever kind)
  9. Get 1 tbsp. chili powder
  10. Make ready 1 1/2 tsp. ground cumin
  11. Make ready 1 tsp. salt
  12. Get 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. Get Juice of 1/2 lime
  16. Make ready Rice:
  17. Get 3/4 cup long grain rice
  18. Take 1 1/4 cup unsalted vegetable broth
Instructions 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!

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