This recipe is a hearty and flavorful soup, perfect for a busy weeknight. The slow cooker does most of the work, leaving you with a delicious and comforting meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup rinsed brown rice
- 1 (15-ounce) can diced tomatoes with green chiles (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, and smoked paprika (if using) and cook for an additional minute, until fragrant.
- Transfer the sauteed vegetables to the slow cooker. Add crushed tomatoes, vegetable broth, black beans, and diced tomatoes with green chiles (if using). Stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the vegetables are tender and the beans are softened.
- About 30 minutes before serving, stir in the rinsed brown rice. Continue cooking on HIGH for 30 minutes, or until the rice is cooked through.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve hot, garnished with chopped fresh cilantro (optional).
Tips:
- You can use canned black beans instead of dried beans for convenience. If using canned beans, rinse and drain them before adding them to the slow cooker.
- White rice can be substituted for brown rice. If using white rice, add it to the slow cooker with the vegetables and broth in step 2.
- For a thicker soup, mash some of the black beans with a fork before serving.
- This soup is also delicious topped with your favorite toppings, such as sour cream, shredded cheese, avocado, or tortilla chips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and easy Slow Cooker Black Bean and Rice Soup!
