Monday, January 12, 2015
Meatless Monday Recipe: Black Bean and Rice Crockpot Soup
Using a crockpot is one of the simplest ways to provide a healthy dinner for your family−even on a busy weeknight. Crockpots are very energy efficient and require minimal effort when preparing most meals. You can set up the crockpot in the morning and then leave it on for the rest of the afternoon. As your loved ones are coming home from work and the kids are getting off the bus, you will have a warm meal to feed them as they walk in the door. Vegetarian soups like this recipe for “Black Bean and Rice Soup,” are a nice way to warm up on a cold winter day!
Black Bean and Rice Crockpot Soup
Prep: 10 minutes
Cook: 4 to 6 hours
Yield: 4 servings
1 (15-ounce) can of black beans
1/2 cup of brown rice
4 cups vegetable stock
1 small green bell pepper, finely chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 teaspoon cumin
1/4 teaspoon red pepper
Sour cream and fresh cilantro for serving, if desired
Place all ingredients in the crockpot. Cook on low for 4 to 6 hours.
Ladle into bowls and top with a dollop of sour cream and freshly chopped cilantro, if desired.
Photo courtesy of Diane Hoffmaster.