Bean Rice Soup Crockpot
Hearty, Healthy Bean and Rice Crockpot Soup
a hearty recipe for the winter months.
a multiple bean soup, with a surprise kick that comes from canned tomatoes and
is ideal for family dinners and holds over well as leftovers.
the best part is it's a breeze to make!
and Rice Soup
can white kidney beans
1 can lima beans
1 can black-eyed peas
diced tomatoes and chilis
1 large carrot, chopped
1 yellow onion, diced
1/4 cup fresh Italian parsley,
1 cup rice, rinsed well in cold water to lose some of the starch
1 bay leaf
3-4 cloves of garlic, minced
Pinch of cayenne
1 Tbs olive
Fresh ground black pepper and Celtic sea salt to taste
olive to bottom of crockpot. Turn on high. Add onions and bayleaf and let simmer
for ten minutes, or until onions turn translucent. Add garlic and stir until you
smell cooked garlic aroma (you do not want the garlic to brown).
parsley, pinch of cayenne. Pour in can of tomatoes and chilis to stop the garlic
the three cans of beans well in a sieve and add to crockpot.
water until all ingredients are covered. Cover and cook on high all day.
salt and pepper to taste. Fresh thyme is also nice.
minutes before serving, add cup of rice to crockpot. Turn on low and cover again.
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