Vegetarian Black Bean Soup

A few weeks back, my sister shared an awesome recipe with my mom and me: vegetarian black bean soup. Seriously, this recipe is so, so good. Even my husband, who freaks out if there is no meat in a recipe, loved this soup. I did all of the prep one evening and placed everything in the slow cooker while I was at work the next day. Easy and no fuss! Only deliciousness.

Ingredients for 6 servings:

1 can (15. oz. each) black beans with liquid
1 can (15. oz. each) kidney beans with liquid
2 cans (14.5 oz. each) fire roasted diced tomatoes
1 1/2 cups chicken or vegetable stock
1/4 cup chopped onion
1 tsp. minced garlic
1 T ground cumin
1 T dried oregano
1 tsp. ground Ancho chile powder
1/4 tsp. ground Chipotle chile powder
1/4 cup brown long-grain rice
1/4 cup fresh lime juice (2 limes)
1/2 cup chopped fresh cilantro

In a slow cooker, combine beans, tomatoes, stock, onion, garlic, cumin, oregano, and chile powders. Cook on low for 6-8 hours (or 3-4 hours on high). Then, with the slow cooker turn on high, add 1/4 cup rice and cook until rice is done, about 30 minutes. Add fresh lime juice and cilantro and cook for 5 more minutes.  Serve hot!


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