Slow Cooker Black Bean and Rice Soup
Try this Slow Cooker Black Bean and Rice Soup recipe, or contribute your own.
Try this Slow Cooker Black Bean and Rice Soup recipe, or contribute your own.
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 tablespoon chili powder
- 3 garlic cloves minced
- 3/4 cup long grain white rice
- juice of 1/2 lime
- 2 , 15oz can mrs. grimes black beans drained and rinsed
- 2 bell peppers seeded and chopped (i used a green an
- 1 - 2 jalapeno peppers seeded and minced
- 1/2 yellow onion chopped
- 1-1/2 teaspoons cumin
- 1 cup salsa (see notes)
- 3-3/4 cups gluten-free chicken or vegetable broth divided
- toppings: tortilla chips corn chips, chopped cilantro, guacamole, chopped avocado, sour cream
- Carbohydrate 9.9645827784127 g
- Cholesterol 0 mg
- Fat 0.215477222429578 g
- Fiber 0.574911120656356 g
- Protein 1.05490666681368 g
- Saturated Fat 0.0485583889242848 g
- Serving Size 1 1 Serving (43g)
- Sodium 7.55738890218823 mg
- Sugar 9.38967165775634 g
- Trans Fat 0.0363497222565642 g
- Calories 46 calories
Step-by-step
- Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine.
- Cover then cook on HIGH for 3-4 hours or LOW for 5-6 hours (depending on how big the peppers were chopped).
- Scoop approximately 1/3 or 1/2 of the soup into a blender then blend until very smooth. NOTE: you may need to do this in batches as hot liquid expands while being blended!
- Add blended soup back into the slow cooker then stir to combine.
- Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan.
- Place a lid on top then turn the heat down to low and simmer rice for 10 minutes.
- Remove pan from the heat then let sit and steam with the lid on for 5 minutes.
- Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached.
- Add more salt if necessary then let soup sit and thicken for 15 minutes before serving with toppings.
Slow Cooker Black Bean and Rice Soup: A Weeknight Winner
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and trying to maintain some semblance of a healthy diet can feel like running a marathon every single day. That’s why I’ve become a huge fan of slow cooker recipes – they’re my secret weapon for delicious, nutritious meals without sacrificing precious time. This Slow Cooker Black Bean and Rice Soup is a perfect example. It’s hearty, flavorful, and incredibly easy to make, even on the busiest of weeknights.
The beauty of this recipe lies in its simplicity. I throw everything into the slow cooker in the morning, and by dinnertime, I have a warm, comforting bowl of soup waiting for us. The slow cooking process allows the flavors to meld beautifully, creating a depth of taste that you just wouldn't get with a quicker cooking method. The black beans provide a wonderful creamy texture, while the rice adds a comforting heartiness. A little bit of spice from the jalapenos (adjust to your liking!) keeps things interesting, and a squeeze of lime at the end brightens everything up.
One of the things I love most about this soup is its versatility. It's incredibly adaptable to whatever you have on hand. Feel free to experiment with different types of beans, peppers, or even add some leftover chicken or vegetables for extra protein. The topping options are endless too – I often switch things up depending on what we have in the fridge. Sometimes it's a simple sprinkle of cilantro, other times it's a dollop of sour cream or a scoop of guacamole. The kids love the crunchy tortilla chips on top!
Beyond the Busy Weeknight: This soup isn't just for rushed weeknights; it's also perfect for meal prepping. I often make a big batch on the weekend and store it in individual containers for easy lunches or dinners throughout the week. It reheats beautifully and actually tastes even better the next day! The flavors have had time to deepen, creating an even richer and more satisfying experience.
Tips for Success:
- Don't be afraid to adjust the spice level: If you prefer a milder soup, reduce the amount of jalapeno peppers or omit them altogether.
- Fresh ingredients make a difference: Using fresh garlic, onions, and peppers will elevate the flavor of the soup significantly.
- Make it your own: Feel free to add other vegetables like corn, zucchini, or carrots. You can also experiment with different types of beans or rice.
- Leftovers are a blessing: This soup is even better the next day! The flavors have more time to meld, creating a richer, more complex taste.
This Slow Cooker Black Bean and Rice Soup has become a staple in our household. It's a quick, easy, and delicious meal that everyone loves, making it the perfect solution for busy weeknights and effortless weekend meals. Give it a try – I promise you won’t be disappointed!
Serving Suggestions:
- Serve with crusty bread for dipping.
- Top with your favorite toppings: shredded cheese, avocado, sour cream, cilantro.
- Pair with a simple side salad for a complete meal.
