CROCK POT BLACK BEAN AND BROWN RICE SOUP
With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.
Provided by Kare for Kitchen Treaty
Time 8h20m
Number Of Ingredients 17
Steps:
- Add three cans of black beans to a 3-quart or larger Crock Pot.
- Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
- Cook on low 6 - 8 hours.
- Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
- Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
- Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
- Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.
CROCK POT BLACK BEANS AND RICE SOUP
Make and share this Crock Pot Black Beans and Rice Soup recipe from Food.com.
Provided by ashlynn08
Categories Brown Rice
Time 8h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except rice in crockpot.
- Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
- Add cooked rice before serving.
SLOW-COOKER BLACK BEANS AND RICE
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
- Cover; cook on High heat setting 6 to 8 hours.
- Remove bay leaves. Serve beans over rice. 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 on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
SLOW-COOKED BLACK BEAN SOUP
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
ULTIMATE BLACK BEAN AND RICE SOUP
When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.
Provided by KitKat54
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
- Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
- Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
- Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
- Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9
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- In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.
- Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the salt and broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.
- Once the soup is done (the beans are soft), stir in the 1/2 cup of cilantro. Originally, the recipe called for adding the cilantro before cooking the soup, but I've found the best flavor comes from adding the cilantro after cooking the soup. If you'd like, stir in the juice from one lime, too.
- Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa--this is where lots of additional flavor will come from. The soup alone is very basic and meant to be served with toppings. You can also drain a portion of the beans to use for nachos, quesadillas, or tacos.
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