Black Bean and Rice Soup - Slow Cooker
This recipe is very simple to throw together and full of flavor. I remove the seeds from my jalapeno and it's not at all spicy. We like ours served with some roasted sweet potato or some cheese quesadilla wedges on the side. Recipe adapted from : Iowagirleats.com
Black Bean and Rice Soup - Slow Cooker
This recipe is very simple to throw together and full of flavor. I remove the seeds from my jalapeno and it's not at all spicy. We like ours served with some roasted sweet potato or some cheese quesadilla wedges on the side. Recipe adapted from : Iowagirleats.com
Cooking Instructions
- 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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