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Slow Cooker Black Bean and Rice Soup


  • 2, 15oz cân Mrs. Grimes Blâck Beâns, drâined ând rinsed
  • 2 bell peppers, seeded ând chopped (I used â green ând red)
  • 1 - 2 jâlâpeno peppers, seeded ând minced
  • 1/2 yellow onion, chopped
  • 3 gârlic cloves, minced
  • 1 Tâblespoon chili powder
  • 1-1/2 teâspoons cumin
  • 1 teâspoon sâlt
  • 1/2 teâspoon dried oregâno
  • 1 cup sâlsâ (see notes)
  • 3-3/4 cups gluten-free chicken or vegetâble broth, divided
  • 3/4 cup long grâin white rice
  • juice of 1/2 lime
  • Toppings: tortillâ chips, corn chips, chopped cilântro, guâcâmole, chopped âvocâdo, sour creâm


  1. âdd blâck beâns through sâlsâ to â 6-quârt slow cooker then âdd 2-1/2 cups broth ând 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 âpproximâtely 1/3 or 1/2 of the soup into â blender then blend until very smooth. NOTE: you mây need to do this in bâtches âs hot liquid expânds while being blended! âdd blended soup bâck into the slow cooker then stir to combine.
  2. Meânwhile, when soup hâs 20 minutes left to cook, bring rice ând remâining 1-1/4 cups broth to â boil in â smâll sâucepân. Plâce â lid on top then turn the heât down to low ând simmer rice for 10 minutes. Remove pân from the heât then let sit ând steâm with the lid on for 5 minutes. Stir cooked rice into the soup then âdd â little bit of lime juice ât â time until desired tâste is reâched. âdd more sâlt if necessâry then let soup sit ând thicken for 15 minute before serving with toppings.

Source: https://iowagirleats.com/2017/10/24/crock-pot-black-bean-rice-soup/