Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, black bean and rice soup - slow cooker. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Black Bean and Rice Soup - Slow Cooker is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Black Bean and Rice Soup - Slow Cooker is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook black bean and rice soup - slow cooker using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:
- Take Black Bean Soup:
- Take 2 cans (15 oz.) each unsalted black beans, drained and rinsed
- Make ready 1 large bell pepper, diced
- Get 1 jalapeno, diced (seeds removed for less heat)
- Make ready 1/2 yellow onion, diced
- Prepare 3 cloves garlic, minced
- Prepare 1 stalk celery, diced
- Get 1 cup salsa (whatever kind)
- Get 1 tbsp. chili powder
- Prepare 1 1/2 tsp. ground cumin
- Make ready 1 tsp. salt
- Prepare 1/2 tsp. each dried oregano, smoked paprika
- Make ready 1/4 tsp. ground coriander, pepper
- Prepare 2 1/2 cups unsalted vegetable broth
- Make ready Juice of 1/2 lime
- Take Rice:
- Prepare 3/4 cup long grain rice
- Make ready 1 1/4 cup unsalted vegetable broth
Once your soup is ready, switch to the warm setting. Once it comes to a boil, stir in the rice. Stir in all of the remaining ingredients except for the rice. Add onion mixture, beans, and bay leaves.
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!
Stir in all of the remaining ingredients except for the rice. Add onion mixture, beans, and bay leaves. Black beans, as you may remember from this Black Bean Soup post, never need to be (and in fact maybe shouldn't be) soaked, regardless of how you cook them: slow cooker, Dutch oven, pressure cooker. Add aromatics, such as an onion, garlic, a bay leaf, all of which will impart the beans with good flavor. Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
So that is going to wrap this up with this special food black bean and rice soup - slow cooker recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
