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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Black Bean and Rice Soup - Slow Cooker is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. 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:
  1. Get Black Bean Soup:
  2. Get each unsalted black beans, drained and rinsed
  3. Prepare large bell pepper, diced
  4. Prepare jalapeno, diced (seeds removed for less heat)
  5. Prepare yellow onion, diced
  6. Get garlic, minced
  7. Make ready celery, diced
  8. Make ready salsa (whatever kind)
  9. Make ready chili powder
  10. Prepare ground cumin
  11. Make ready salt
  12. Take each dried oregano, smoked paprika
  13. Make ready ground coriander, pepper
  14. Make ready unsalted vegetable broth
  15. Make ready Juice of 1/2 lime
  16. Make ready Rice:
  17. Prepare long grain rice
  18. Take 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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