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.