Slow Cooker Black Bean and Rice Soup
Slow Cooker Black Bean and Rice Soup is a hearty yet plant-based recipe that's backed with veggies and fiber! This recipe is great for meal prep. Make once then divide into individual sized storage containers to reheat for lunch all week long. Add a splash of extra broth then microwave until warm. Hello, easy, healthy lunches!
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
2, 15oz cans black beans, drained and rinsed
2 bell peppers, seeded and chopped (I use 1 green and 1 red)
1 - 2 jalapeno peppers, seeded and minced
1/2 yellow onion, chopped
3 garlic cloves, minced
1 Tablespoon chili powder
1-1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup salsa (see notes)
3-3/4 cups gluten-free chicken or vegetable broth, divided
3/4 cup long grain white rice
juice of 1/2 lime
Toppings: tortilla chips, corn chips, chopped cilantro, guacamole, chopped avocado, sour cream
DIRECTIONS:
1. Add ingredients — 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 blending. Add blended soup back into the slow cooker then stir to combine.
2. When the 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 for 10 minutes or until tender. Fluff with a fork then scoop into the soup and stir to combine. Taste then add additional lime juice and/or salt if needed then let soup sit and thicken for 15 minute before serving with toppings.
NOTES:
- I love using my Secret-Ingredient Restaurant-Style Salsa for this soup. Recipe:
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Easy Black Beans and Rice
Full recipe here:
This easy black beans and rice recipe goes great with just about any meat, or use it to fill burritos. You could even add diced chicken or sausage to make a one-dish meal. It is versatile, inexpensive, and very tasty.
Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Brown Rice and Black Eyed Beans ???? High Fiber and Protein One Pot Meal for Vegans (Super Easy)
Black-eyed peas, an Old World plant from Africa, are used in every continent.
➡️ The uses range from New Year's traditions to nutritional value, to making meals that just taste great.
Today we will pair it with brown rice, a whole grain with more nutrients and fiber than white rice, and several other ingredients for an easy, one-pot vegan meal.
No matter where you are in the world, in a suburb, a highrise, or on a farm, there’s something about the plinking sound of dry beans that makes you feel reconnected with nature.
➡️ In fact, this meal is completely natural and contains no processed food or preservatives.
The slow blending and stewing of cumin, garlic, paprika, onion, thyme, and other herbs will fill your house with an incredible aroma.
???? Do you have a favorite black-eyed bean or brown rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 180g Black Eyed Beans (Soaked)
1 Cup / 200g MEDIUM GRAIN Brown Rice (Soaked)
2 cups / 275g Onion - chopped
2 Tablespoon Garlic - finely chopped
1 Teaspoon Dry Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
3/4 cup / 175ml Strained Tomatoes/Passata
Salt to taste (I added total 1+3/4 teaspoon Pink Himalayan Salt)
1+1/2 Cup / 200g Carrots
4 cups / 900ml Vegetable Broth
2 cups / 475ml Water
Garnish:
Lemon juice to taste (I added 1+1/2 Tablespoon)
3/4 cup / 30g to 35g Parsley - finely chopped
Freshly Ground Black pepper to taste (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of Organic Cold-pressed Olive oil)
▶️ METHOD:
Soak the black eyed beans in water for at least 8 hours or overnight. Also, wash and soak the brown rice for 1 hour before cooking.
To heated pot add olive oil, onion, salt and fry until the onion starts to caramelize. Adding salt to onion will release it's moisture and help it cook faster so don’t skip it.
Reduce the heat to low or medium-low and add garlic and fry for another 1 minute or until fragrant. Now add thyme, ground cumin, paprika, cayenne pepper and mix. Add the strained tomatoes/Passata and mix well.
Add the soaked/strained/rinsed brown rice and beans, carrots, salt, vegetable broth, water and give it a good stir. Increase the heat and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for 50 to 55 minutes or until the rice and beans are cooked to your liking. DO NOT over cook, we don't want mushy rice.
Uncover and increase the heat to medium-high and cook for another 1 to 2 minutes or to the desired consistency. Turn off the heat. Garnish with parsley, black pepper, lemon juice, olive oil. Mix well and taste for seasoning. Cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot.
The stew thickens as it cools down. If the stew gets too thick, add boiling water to thin it out, DO NOT ADD COLD WATER.
▶️ IMPORTANT NOTES:
???? Soak the beans really well for 8 hours or overnight and soak the rice for 1 hour before cooking
???? If you are using long grain brown rice adjust the cooking time accordingly, because long grain brown rice cooks faster than the medium grain rice
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
???? Cooking time depends on the type of pot being used, heat of the stove, freshness of the ingredients etc. so use your judgement and adjust the cooking time accordingly
???? If the stew gets too thick, add some boiling water to thin it out, DO NOT ADD COLD WATER.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel for my latest vegan recipes!
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► IN THIS VIDEO:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Quick Black Bean Soup Recipe - Easy Bacon Black Bean Soup
Learn how to make a Quick Black Bean Soup Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Quick Black Bean Soup Recipe!