Ingredients for Crock Pot Black Beans And Rice Soup
- 1 medium onion, chopped
- Carrots
- Celery
- Garlic Cloves
- Ground Cumin
- Dried Basil
- 1 teaspoon chili powder
- Dried Oregano
- Tabasco Sauce
- 2 (15-ounce) cans black beans, drained and rinsed
- Crushed Tomatoes
- Broth
- Cooked Brown Rice
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How to Make Crock Pot Black Beans And Rice Soup
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the onion and garlic for 5 minutes until softened.
- Add the diced bell pepper and cook for another 3 minutes.
- In your crockpot, combine the sautéed vegetables, black beans (drained and rinsed), vegetable broth, diced tomatoes (undrained), cumin, chili powder, oregano, and salt.
- Stir well to ensure all ingredients are evenly distributed.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the flavors have melded beautifully.
- About 20 minutes before serving, cook 1 cup of rice according to package directions.
- Stir in the cooked rice into the soup and heat through.
- Garnish with fresh cilantro, a squeeze of lime juice, and a dollop of vegan sour cream or avocado (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
324 g
Sugar
37g
Fat
10g
Carbs
15g
