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Bean and Rice Soup

March 15, 2011 By Kristi

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Bean and Rice Soup
 

Day 74.

Bean and rice soup is so good. Mmm…it’s like a taco, but it’s soup. Slurp. I served it with homemade sourdough, but it would be excellent with tortillas or tortilla chips, also. I <3 Taco Tuesday.

Bean and Rice Soup

Adapted from Bean and Rice Soup.

Ingredients

2 cups Mexican-seasoned taco “meat” (“meat” or cooked lentils + 2 tablespoons taco seasoning) I used leftover Taco Meat
1 cups raw brown rice
4 cups black beans
4 cups vegetable broth
2 cups diced tomatoes

optional toppings: grated cheez, salsa, chopped cilantro, chopped onion

Slow Cooker Method

Place all ingredients in the crock of a slow cooker.

Stir gently.

Place the lid on top and turn on the cooker.

Cook for 6 hours on low or 3 hours on high.

Serve with toppings.

Instant Pot Method

Place all ingredients in instant pot and cook on high pressure for 15 minutes.

Allow pressure to release naturally.

Serve with toppings.

The Results

This was absolutely fabulous. And, bonus, I used up that taco meat I had in a baggie in the freezer. It’s nice and spicy (at least it is with our homemade taco seasoning) and is a perfect fall or winter treat. I’m clinging to my cold-weather foods as spring is knocking at our door here in the South.

What seasonal food is your favorite?

This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday and Tasty Tuesday.

Yield: 8

Vegan Slow Cooker Bean and Rice Soup Recipe

Bean and Rice Soup

Vegan slow cooker bean and rice soup is so tasty. And, you can make it in the instant pot, too. Beans, rice, lentils, veggies and taco flavors!

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • Ingredients
  • 2 cups Mexican-seasoned taco "meat" ("meat" or cooked lentils + 2 tablespoons taco seasoning) I used leftover Taco Meat
  • 1 cups raw brown rice
  • 4 cups black beans
  • 4 cups vegetable broth
  • 2 cups diced tomatoes
  • optional toppings: grated cheez, salsa, chopped cilantro, chopped onion

Instructions

  1. Method
  2. Place all ingredients in the crock of a slow cooker.
  3. Stir gently.
  4. Place the lid on top and turn on the cooker.
  5. Cook for 6 hours on low or 3 hours on high.
  6. Serve with toppings.
© Kristi Arnold @VeggieConverter.com
Cuisine: Mexican / Category: Lunch

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: black beans, allergen-friendly, beef, dairy-free, gluten-free, instant pot, Mexican, rice, slow cooker, soy-free, tomato, vegan, vegetarian, whole food Tagged With: beans, crock pot, crockpot, slow cooker, soup, taco, Taco Tuesday

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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