Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, black bean and rice soup - slow cooker. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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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 every day. It is easy, it’s quick, it tastes delicious. Black Bean and Rice Soup - Slow Cooker is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare Black Bean Soup:
- Take each unsalted black beans, drained and rinsed
- Make ready large bell pepper, diced
- Make ready jalapeno, diced (seeds removed for less heat)
- Get yellow onion, diced
- Get garlic, minced
- Make ready celery, diced
- Prepare salsa (whatever kind)
- Take chili powder
- Take ground cumin
- Prepare salt
- Prepare each dried oregano, smoked paprika
- Make ready ground coriander, pepper
- Take unsalted vegetable broth
- Get Juice of 1/2 lime
- Make ready Rice:
- Prepare long grain rice
- Get unsalted vegetable broth
Ingredients for Slow Cooker Black Bean and Rice Soup: black beans with liquid; petite diced tomatoes; chicken stock or canned chicken broth (or use vegetable stock for vegetarian or vegan version) finely chopped onion; minced garlic; ground cumin; dried oregano (preferably Mexican oregano) ground Ancho chile powder (could substitute regular chile powder) ground Chipotle chile powder (could. Black Bean and Rice Soup - Slow Cooker instructions. Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Once your soup is ready, switch to the warm setting.
Steps 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!
Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Once your soup is ready, switch to the warm setting. Black Bean and Rice Soup - Slow Cooker step by step. Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Once your soup is ready, switch to the warm setting.
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