Crockpotblackbeansandricesoup Recipes

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CROCK POT BLACK BEANS AND RICE SOUP



Crock Pot Black Beans and Rice Soup image

Make and share this Crock Pot Black Beans and Rice Soup recipe from Food.com.

Provided by ashlynn08

Categories     Brown Rice

Time 8h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 teaspoons dried basil
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon Tabasco sauce
2 (16 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans broth
1 1/2 cups cooked brown rice

Steps:

  • Combine all ingredients except rice in crockpot.
  • Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
  • Add cooked rice before serving.

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

SLOW-COOKER BLACK BEAN SOUP



Slow-Cooker Black Bean Soup image

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories     dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

  • In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
  • Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

SPICY BLACK BEANS AND RICE WITH MANGOES (CROCK POT)



Spicy Black Beans and Rice With Mangoes (Crock Pot) image

Make and share this Spicy Black Beans and Rice With Mangoes (Crock Pot) recipe from Food.com.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced (any hot chile pepper okay)
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
2 (15 1/2 ounce) cans black beans, drained and rinsed
1 cup water
1/2 teaspoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 cups cooked long-grain brown rice (white rice okay)
2 mangoes, ripe, medium sized, peeled and flesh diced

Steps:

  • Heat oil in large skillet over medium heat.
  • Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
  • Add in seasonings, mix well and cook for 1 minute.
  • Transfer mixture into a 3 1/2 to 4 quart slow cooker.
  • Add bean, water, brown sugar, salt and pepper.
  • Stir well.
  • Cover and cook on low for 6 to 8 hours.
  • Add the cooked rice and the mangoes.
  • Allow to cook another 10 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 522.2, Fat 6.4, SaturatedFat 1.1, Sodium 305.7, Carbohydrate 100.7, Fiber 20, Sugar 25.6, Protein 19.8

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