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Before you jump to Black Bean and Rice Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. It is quite straightforward to live green, of course. Mostly, all it takes is a bit of common sense.
We hope you got insight from reading it, now let's go back to black bean and rice soup - slow cooker recipe. To make black bean and rice soup - slow cooker you need 18 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Black Bean and Rice Soup - Slow Cooker:
- Provide of Black Bean Soup:.
- Use of each unsalted black beans, drained and rinsed.
- You need of large bell pepper, diced.
- You need of jalapeno, diced (seeds removed for less heat).
- Prepare of yellow onion, diced.
- You need of garlic, minced.
- Get of celery, diced.
- Provide of salsa (whatever kind).
- Provide of chili powder.
- Take of ground cumin.
- Get of salt.
- Use of each dried oregano, smoked paprika.
- You need of ground coriander, pepper.
- Provide of unsalted vegetable broth.
- Provide of Juice of 1/2 lime.
- Take of Rice:.
- Take of long grain rice.
- Use of unsalted vegetable broth.
Instructions to make Black Bean and Rice Soup - Slow Cooker:
- 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..
- 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..
- 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..
- 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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