Slow Cooker (or Stovetop) Vegetarian Black Bean and Rice Soup with Lime and Cilantro (Gluten Free)

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

Ingredients:

  • 2 cans (15. oz. each) black beans with liquid
  • 2 cans (14.5 oz. each) petite diced tomatoes
  • 1 1/2 cups chicken stock or canned chicken broth (or use vegetable stock for vegan version)
  • 1/4 cup finely chopped onion
  • 1 tsp. minced garlic (or more)
  • 1 T ground cumin
  • 1 T dried oregano (preferably Mexican oregano)
  • 1 tsp. ground Ancho chile powder (I used Penzeys)
  • (could substitite regular chile powder)
  • 1/4 tsp. ground Chipotle chile powder (I used Penzeys)
  • (could substitute finely chopped Chipotle chile in adobo from a can)
  • 1/4 cup white long-grain rice (not more!)
  • (I use Uncle Ben’s Converted Rice for South Beach)
  • 1/4 cup fresh lime juice (2 limes)
  • 1/2 cup chopped fresh cilantro (or more)

Instructions:

  1. In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder.
  2. Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
  3. When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
  4. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.

Stovetop Instructions:

  1. Increase the stock to 2 1/2 cups.  Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder in a 3-4 quart saucepan.
  2. Simmer on low for about 60 minutes (or until the tomatoes and beans are well done.)  If the liquid has reduced quite a bit, add 1/2-1 cup water, then add the rice and simmer for 30 minutes more, or until rice is tender.
  3. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.
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