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The ingredients needed to prepare Black Bean and Rice Soup - Slow Cooker:
- Use Black Bean Soup:
- Provide 2 cans (15 oz.) each unsalted black beans, drained and rinsed
- Take 1 large bell pepper, diced
- Provide 1 jalapeno, diced (seeds removed for less heat)
- Use 1/2 yellow onion, diced
- Prepare 3 cloves garlic, minced
- Use 1 stalk celery, diced
- Prepare 1 cup salsa (whatever kind)
- Take 1 tbsp. chili powder
- Take 1 1/2 tsp. ground cumin
- Use 1 tsp. salt
- Prepare 1/2 tsp. each dried oregano, smoked paprika
- Take 1/4 tsp. ground coriander, pepper
- Take 2 1/2 cups unsalted vegetable broth
- Get Juice of 1/2 lime
- Use Rice:
- Prepare 3/4 cup long grain rice
- Use 1 1/4 cup unsalted vegetable broth
Instructions 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!
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