Slow Cooker Black Bean and Rice Soup Recipe

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!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *