![]() ![]() Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine.Toppings: tortilla chips, corn chips, chopped cilantro, guacamole, chopped avocado, sour cream.3-3/4 cups gluten-free chicken or vegetable broth, divided.1 - 2 jalapeno peppers, seeded and minced.2 bell peppers, seeded and chopped (I use a green and red).I hope you love this delicious, filling, and healthy slow cooker recipe as much as we do – enjoy! ![]() ![]() The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream. Stir both the rice and blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit of salt if necessary. When the soup has 20 minutes left to cook, cook long grain white rice in a saucepan with chicken broth (or again, vegetable broth or water.) While that’s cooking, scoop 1/2 – 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth. Place a lid on top then cook for 3-4 hours on HIGH, or 5-6 hours on LOW. Grimes Black Beans that have been drained and rinsed, plus chopped bell peppers, minced jalapeno peppers, chopped yellow onion, minced garlic cloves, salsa, chicken broth (use vegetable broth to keep this recipe vegetarian/vegan), plus and herbs and spices including chili powder, cumin, salt, and dried oregano. To a 6-quart slow cooker add 2, 15oz cans Mrs. Anyway, I load Ben’s and my bowls up with lots of sour cream, chopped avocado, and plenty of fresh cilantro. HAHAHA what am I saying we all know children never stop eating. I like to cool Lincoln and Cameron’s bowls down by stirring in guacamole, which not only bumps up the good-fat content for their growing bodies and brains, but keeps them full until the next meal. The leftovers get better and better so the boys and I eat bowls of it for lunch at least a couple days afterwards. Like I always say, if a baby will eat it you know you’ve got a winner, and both boys happily chow down on this soup any time I serve it for supper. To finish up, half the soup is blended until thick and creamy then stirred back into the soup with cooked white rice to create a delicious dish that feels stick to your ribs, but is low-fat, crazy-healthy, and gluten-free of course. Grimes Black Beans, peppers, onions, garlic, salsa, broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender. This time I’m featuring their black beans as the star of my hearty yet healthy Slow Cooker Black Bean and Rice Soup. Grimes beans are available at Hy-Vee, Fareway and select Walmart stores. (Be sure to try the Fiesta Pork, Bean and Green Chili Chili I made using their chili beans – sooo good!) Mrs. Grimes beans, which originated in Grimes, IA in 1902. This is the second recipe I’m sharing in partnership with Mrs. Since he doesn’t have any food allergies that we know of he mostly eats what we eat, including the Slow Cooker Black Bean and Rice Soup I’ve made about 10 times in the past two months. When Ben and I started introducing table food to Lincoln, we went at a snail’s pace. This time around, we’ve been throwing EVERYTHING Cam’s way and it’s been a blast. Right now, at 4 and 1 years old, the boys eat what we eat! The idea of writing a post about what I’m feeding my kids these days has been swirling around in my brain for the past few months, until I realized it’d be about a paragraph long. ![]()
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