Black Beans and Rice Soup

Black Bean and Rice Soup

Hearty and flavorful!

Soup Ingredients:
1 pound Dried Black Beans

1½ teaspoons Garlic Powder

1 teaspoon Ground Black Pepper

1 teaspoon Poultry Seasoning

1 teaspoon Ground Oregano

2 Sprigs Celery Greens
2 Quarts Hot Water, you can use chicken or vegetable stock (I wanted to cut out the salt)
2 large cloves Garlic, Minced
1 whole Vidalia Onion, Diced

½ bag Organic Baby Carrots, Diced

2 Stalks Celery, Diced
2½ Tablespoons Chili Powder
1½ teaspoons Cumin
1/8 teaspoon Pumpkin Pie Spice, optional (we like it)

1 Quart Cooked White Rice

Directions:
Rinse an drain the beans with cold water

In a slow cooker set on high, add the onions, carrots and celery

Season with Garlic powder, pepper, poultry seasoning and oregano; stir well 

Add a couple sprigs of the leafy celery greens, garlic, beans and water
Allow to cook on high for 1½ hours

At that time, add the chili powder, cumin and pumpkin pie spice; stir well

Cover and continue simmering for another 30 minutes to 1 hour

Or until the liquid level is to your liking

Anywhere from thin to very thick is fine!

Make it the way you like it

Taste for seasoning and add more if needed 

I added salt to individual bowls as I'm on a low-sodium diet

Add rice just before serving

Serve soup in a bowl topped with a dollop of sour cream

slices of avocado

fresh sprig of cilantro

corn tortilla strips and a wedge of lime

If desired

Note:

Once its refrigerated overnight it will become very thick.

Optional Garnishes:

Sour Cream

Avocado, Sliced

Sprig of Cilantro Leaves

Lime Wedge

Corn Tortillas, Cut Into Strips and Toasted

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Aim ♥

 

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