Bean Rice Soup Crockpot Recipe:

A Hearty, Healthy Bean and Rice Crockpot Soup

by Josh Day

Here's a hearty recipe for the winter months.

It's a multiple bean soup, with a surprise kick that comes from canned tomatoes and chilis.

This is ideal for family dinners and holds over well as leftovers.

And the best part is it's a breeze to make!

Bean and Rice Soup

1 can white kidney beans
1 can lima beans
1 can black-eyed peas
1 can diced tomatoes and chilis

1 large carrot, chopped
1 yellow onion, diced
1/4 cup fresh Italian parsley, finely chopped
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 oil
Fresh ground black pepper and Celtic sea salt to taste

Add 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).

Add parsley, pinch of cayenne. Pour in can of tomatoes and chilis to stop the garlic from cooking.

Rinse the three cans of beans well in a sieve and add to crockpot.

Add carrots.

Add water until all ingredients are covered. Cover and cook on high all day.

Now salt and pepper to taste. Fresh thyme is also nice.

Twenty minutes before serving, add cup of rice to crockpot. Turn on low and cover again.

Disclaimer: Throughout this entire website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.