Crock Pot Black Bean And Brown Rice Soup Food

CROCK POT BLACK BEAN AND BROWN RICE SOUP

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

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.

SPICY SLOW COOKER BLACK BEAN SOUP

Steps:

• Drain black beans, and rinse.
• Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

SLOW-COOKER BLACK BEANS AND RICE

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.

BLACK BEANS AND RICE IN CROCK POT

Steps:

• 1. Place first 6 ingredients and salt in a crock pot.Mix well,cover and cook on high for 2 hours or until rice is tender.
• 2. Stir in lemon juice, beans and green onion, and cook 30 minutes more.

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP

Steps:

• Soak beans overnight in water to cover.
• If you don't soak the beans overnight:.
• In a large pot over medium heat, place the beans in three times their volume of water.
• Bring to a boil and let boil 10 minutes.
• Cover, remove from heat and let stand 1 hour.
• Drain and rinse.
• In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
• Cook for 3-7 hours on high, depending on how hot your cooker gets.
• Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
• Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
• Cook on low, 2 to 3 hours.
• Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
• Puree half the soup with a blender or food processor, then pour back into the pot before serving.
• Serve with lime wedges, sour cream, and cilantro.
• Enjoy!