Thursday, November 15, 2012

Black Bean and Rice Soup

Along with Power Chicken I also prepped this delicious soup this week.  My 4 year old gobbled it up and the 1.5 year old loved the beans! Next time I make this, I'm going to double up the spices and add a wee bit of salt after it's done slow cooking.  Either way, this is another soup that is just perfect for the cool weather.  Super easy, super delicious and simple to portion out.  I got 8 servings out of this recipe.  

Enjoy!



Black Bean and Rice Soup

1 medium onion, chopped

3 carrots, thinly sliced (or handful of baby carrots)

2 stalks of celery, thinly sliced

4 cloves of garlic, minced

1/2 tsp ground cumin

1 1/2 tsp dried basil

1/2 tsp chili powder

1/2 tsp dried oregano

1/2 tsp Tabasco sauce

2 16 oz. cans black beans, drained & rinsed

1 14.5 oz can crushed tomatoes

2 14.5 cans reduced sodium chicken broth

1 1/2 cups cooked rice


Combine all ingredients except the rice in Crock-Pot. Cover; cook on Low 8-10 hours, High 3-4 hours) Add cooked rice before serving.

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