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Sunday, June 22, 2014

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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