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Slow Cooker Black Bean and Rice Soup
Slow Cooker Black Bean and Rice Soup is a filling, healthy, and hearty soup recipe that's easy on the wallet, and waistline!
👥 8 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 20 min🔥 Cook: 3h 15m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●blender
- ●pan
- ●saucepan
📝 Preparation Steps
1
Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine. Cover then cook on HIGH for ⏱️ 3-4 hours or LOW for ⏱️ 5-6 hours (depending on how big the peppers were chopped.) Scoop approximately 1/3 or 1/2 of the soup into a blender then blend until very smooth. NOTE: you may need to do this in batches as hot liquid expands while being blended! Add blended soup back into the slow cooker then stir to combine.
, 15 oz can black beans (drained and rinsed)2salsa (see notes)1 cup
2
When soup has ⏱️ 20 minutes left to slow cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan. Place a lid on top then turn the heat down to low and simmer rice for ⏱️ 10 minutes. Remove pan from the heat then let sit and steam with the lid on for ⏱️ 5 minutes. Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached. Add more salt if necessary then let soup sit and thicken for ⏱️ 15 minute before serving with toppings.
, 15 oz can black beans (drained and rinsed)2salt1 teaspoon
Nutrition Facts
calories
193 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
9 g
sugar Content
3 g
sodium Content
1340 mg
protein Content
9 g
cholesterol Content
2 mg
carbohydrate Content
38 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.5 g
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