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

Before you jump to Black Bean and Rice Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably choose a lot of food items out of habit. For instance, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? A good healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy every day. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

As you can see, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to black bean and rice soup - slow cooker recipe. To make black bean and rice soup - slow cooker you only need 18 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
  1. Use Black Bean Soup:
  2. You need each unsalted black beans, drained and rinsed
  3. Provide large bell pepper, diced
  4. Prepare jalapeno, diced (seeds removed for less heat)
  5. Provide yellow onion, diced
  6. Get garlic, minced
  7. Use celery, diced
  8. Get salsa (whatever kind)
  9. Use chili powder
  10. You need ground cumin
  11. Provide salt
  12. Prepare each dried oregano, smoked paprika
  13. Use ground coriander, pepper
  14. Get unsalted vegetable broth
  15. Get Juice of 1/2 lime
  16. Get Rice:
  17. Use long grain rice
  18. You need 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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