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

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, black bean and rice soup - slow cooker. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black Bean and Rice Soup - Slow Cooker is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Black Bean and Rice Soup - Slow Cooker is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this 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 can achieve it.

The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
  1. Take Black Bean Soup:
  2. Make ready 2 cans (15 oz.) each unsalted black beans, drained and rinsed
  3. Prepare 1 large bell pepper, diced
  4. Prepare 1 jalapeno, diced (seeds removed for less heat)
  5. Prepare 1/2 yellow onion, diced
  6. Take 3 cloves garlic, minced
  7. Take 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. Prepare 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. Make ready Juice of 1/2 lime
  16. Take Rice:
  17. Take 3/4 cup long grain rice
  18. Make ready 1 1/4 cup unsalted vegetable broth
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!

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