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There are all kinds of things that you can do to get wholesome. Not all of them demand fancy gym memberships or limited diets. You can do little things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your healthfulness. You need to help make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to black bean and rice soup - slow cooker recipe. To cook black bean and rice soup - slow cooker you need 18 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Black Bean and Rice Soup - Slow Cooker:

1. Prepare Black Bean Soup:
2. Use 2 cans (15 oz.) each unsalted black beans, drained and rinsed
3. Get 1 large bell pepper, diced
4. Prepare 1 jalapeno, diced (seeds removed for less heat)
5. You need 1/2 yellow onion, diced
6. Prepare 3 cloves garlic, minced
7. Get 1 stalk celery, diced
8. Use 1 cup salsa (whatever kind)
9. Take 1 tbsp. chili powder
10. Provide 1 1/2 tsp. ground cumin
11. You need 1 tsp. salt
12. Prepare 1/2 tsp. each dried oregano, smoked paprika
13. Prepare 1/4 tsp. ground coriander, pepper
14. Provide 2 1/2 cups unsalted vegetable broth
15. You need Juice of 1/2 lime
16. Use Rice:
17. Take 3/4 cup long grain rice
18. Take 1 1/4 cup unsalted vegetable broth

Steps to make Black Bean and Rice Soup - Slow Cooker:

1. Place the rinsed and drained black beans, bell pepper, onion, jalapeno, garlic, broth and all seasonings into a greased slow cooker. Place the lid on and set to low heat for 5-6 hours.
2. Once your soup is ready, switch to the warm setting. In a medium pot, heat 1 1/4 cup of broth over med-high heat. Once it comes to a boil, stir in the rice and place a lid on the pot. Lower the heat down to low and cook for 12-15 minutes, until the rice has absorbed all the liquid and is tender. Let it sit with the lid on for a few minutes, then season to taste with salt and pepper and fluff it with a fork.
3. While the rice is cooking, ladle about half the soup into a blender. Puree it until smooth. Be sure to leave some space uncovered on the blender lid to give the steam room to escape.
4. Stir both the pureed soup and the rice back into the slow cooker along with the juice from half a lime. Taste to see if it needs any additional seasoning. Then serve with whatever toppings sound good and enjoy!

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