Slow Cooker Black Bean and Rice Soup

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This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.

(makes 6 servings)

In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder  Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.

When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.

Add kale or cilantro and cook 5 minutes more.  Serve hot!

2 thoughts on “Slow Cooker Black Bean and Rice Soup

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