Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, black bean and rice soup - slow cooker. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

This recipe contains dried black beans, rice, diced tomatoes, carrots, celery, onion and spices. It has fantastic taste from cumin, chili powder and basil. The black beans and rice get 'creamy' in the slow cooker making this thick and hearty soup an amazing comforting dinner after a long day.

Black Bean and Rice Soup - Slow Cooker is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Black Bean and Rice Soup - Slow Cooker is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook black bean and rice soup - slow cooker using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:

1. Prepare Black Bean Soup:
2. Prepare 2 cans (15 oz.) each unsalted black beans, drained and rinsed
3. Take 1 large bell pepper, diced
4. Take 1 jalapeno, diced (seeds removed for less heat)
5. Make ready 1/2 yellow onion, diced
6. Take 3 cloves garlic, minced
7. Get 1 stalk celery, diced
8. Prepare 1 cup salsa (whatever kind)
9. Take 1 tbsp. chili powder
10. Make ready 1 1/2 tsp. ground cumin
11. Make ready 1 tsp. salt
12. Get 1/2 tsp. each dried oregano, smoked paprika
13. Take 1/4 tsp. ground coriander, pepper
14. Take 2 1/2 cups unsalted vegetable broth
15. Prepare Juice of 1/2 lime
16. Take Rice:
17. Make ready 3/4 cup long grain rice
18. Take 1 1/4 cup unsalted vegetable broth

Once your soup is ready, switch to the warm setting. If you are pressed for time just use the canned black beans, toss the rest of the stuff into a slow cooker, (I also added a can of diced tomatoes) and when you get home, dinner! 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.

Instructions to make Black Bean and Rice Soup - Slow Cooker:

1. Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Place the lid on and set to low heat for 5-6 hours.
2. Once your soup is ready, switch to the warm setting. In a medium pot, heat 1 1/4 cup of broth over med-high heat. Once it comes to a boil, stir in the rice and place a lid on the pot. Lower the heat down to low and cook for 12-15 minutes, until the rice has absorbed all the liquid and is tender. Let it sit with the lid on for a few minutes, then season to taste with salt and pepper and fluff it with a fork.
3. While the rice is cooking, ladle about half the soup into a blender. Puree it until smooth. Be sure to leave some space uncovered on the blender lid to give the steam room to escape.
4. Stir both the pureed soup and the rice back into the slow cooker along with the juice from half a lime. Taste to see if it needs any additional seasoning. Then serve with whatever toppings sound good and enjoy!

Pour into Crock Pot over beans. 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.

So that’s going to wrap this up for this special food black bean and rice soup - slow cooker recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!