Ashland Living - Daily Independent Winter 2018 - Page 44

SLOW COOKER  BLACK BEAN  AND RICE SOUP from 2, 15oz can Mrs. Grimes Black Beans, drained and rinsed 2 bell peppers, seeded & chopped (I used a green and red) 1 - 2 jalapeno peppers, seeded & minced 1/2 yellow onion, chopped 3 garlic cloves, minced 1 Tablespoon chili powder 1-1/2 teaspoons cumin 1 teaspoon salt 1/2 teaspoon dried oregano 1 cup salsa (see notes) 3-3/4 cups gluten-free chicken or vegetable broth, divided 3/4 cup long grain white rice juice of 1/2 lime Toppings: tortilla chips, corn chips, chopped cilantro, guacamole, chopped avocado, sour cream Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine. Cover then cook on HIGH for 3-4 hours or LOW for 5-6 hours (depending on how big the peppers were chopped.) Scoop approximately 1/3 or 1/2 of the soup into a blender then blend until very smooth. NOTE: You may need to do this in batches as hot liquid expands while being blended! Add blended soup back into the slow cooker then stir to combine. Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan. Place a lid on top then turn the heat down to low and simmer rice for 10 minutes. Remove pan from the heat then let sit and steam with the lid on for 5 minutes. Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached. Add more salt if necessary then let soup sit and thicken for 15 minute before serving. 44 | WINTER 2018 | ASHLAND LIVING