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The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
- Prepare Black Bean Soup:
- You need 2 cans (15 oz.) each unsalted black beans, drained and rinsed
- Use 1 large bell pepper, diced
- You need 1 jalapeno, diced (seeds removed for less heat)
- Prepare 1/2 yellow onion, diced
- Prepare 3 cloves garlic, minced
- You need 1 stalk celery, diced
- Get 1 cup salsa (whatever kind)
- Take 1 tbsp. chili powder
- Provide 1 1/2 tsp. ground cumin
- Prepare 1 tsp. salt
- Use 1/2 tsp. each dried oregano, smoked paprika
- Get 1/4 tsp. ground coriander, pepper
- Get 2 1/2 cups unsalted vegetable broth
- You need Juice of 1/2 lime
- Get Rice:
- Use 3/4 cup long grain rice
- You need 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!
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for. Putting the beans into the slow cooker, sorting out any rocks, dirt clumps, and other debris. Cover with a few inches of water and place the lid on top. Leave the beans to soak overnight. Stir the beans, aromatics, and water together until just combined.
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