Black Bean and Rice Soup - Slow Cooker. Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only. Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.

Give black bean soup time to simmer low and slow, deepening and building flavor with every minute, and you've got a delicious meal on your hands. That's why the slow cooker is always my top choice for making this warm, smoky classic. Drop everything in the cooker in the morning and by the end of the. You can have Black Bean and Rice Soup - Slow Cooker using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Black Bean and Rice Soup - Slow Cooker

1. You need of Black Bean Soup:.
2. Prepare 2 cans (15 oz.) of each unsalted black beans, drained and rinsed.
3. Prepare 1 of large bell pepper, diced.
4. You need 1 of jalapeno, diced (seeds removed for less heat).
5. It's 1/2 of yellow onion, diced.
6. You need 3 cloves of garlic, minced.
7. You need 1 stalk of celery, diced.
8. It's 1 cup of salsa (whatever kind).
9. You need 1 tbsp. of chili powder.
10. It's 1 1/2 tsp. of ground cumin.
11. You need 1 tsp. of salt.
12. It's 1/2 tsp. of each dried oregano, smoked paprika.
13. It's 1/4 tsp. of ground coriander, pepper.
14. Prepare 2 1/2 cups of unsalted vegetable broth.
15. You need of Juice of 1/2 lime.
16. Prepare of Rice:.
17. Prepare 3/4 cup of long grain rice.
18. You need 1 1/4 cup of unsalted vegetable broth.

I love black bean soup like I love chili. It's great on its own, but it's also fun to get creative with toppings and turn it into a bowl full of fun (okay, maybe I get This awesomely flavorful and easy slow cooker black bean soup practically makes itself, which is perfect for hot summer days like this when you. An ode to black bean soup… So warm and so cozy for long winter nights. You taste so good with avocado and rice.

Black Bean and Rice Soup - Slow Cooker 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!.

All of the beans make you so Note: I really like serving this black bean soup over cilantro lime rice topped with avocado and cilantro. Slow cooker recipe for the win. Most people just think of black bean soup as a big bowl of brown mush. But lest we ever forget, there's usual a rainbow of fresh ingredients that go into it. The usual suspects are present — onions, carrots and lots of garlic.