The idea of writing a post about what I’m feeding my kids these days has been swirling around in my brain for the past few months, until I realized it’d be about a paragraph long. Right now, at 4 and 1 years old, the boys eat what we eat!
Watch How to Make It!
Slow Cooker Black Bean and Rice Soup
When Ben and I started introducing table food to Lincoln, we went at a snail’s pace. This time around, we’ve been throwing EVERYTHING Cam’s way and it’s been a blast. Since he doesn’t have any food allergies that we know of he mostly eats what we eat, including the Slow Cooker Black Bean and Rice Soup I’ve made about 10 times in the past two months. He (and we) are obsessed!
I like to cool Lincoln and Cameron’s bowls down by stirring in guacamole, which not only bumps up the good-fat content for their growing bodies and brains, but keeps them full until the next meal. HAHAHA what am I saying we all know children never stop eating. Anyway, I load Ben’s and my bowls up with lots of sour cream, chopped avocado, and plenty of fresh cilantro. Ready to dig in?
How to Make This Recipe
To a 6-quart slow cooker add 2, 15oz cans black beans that have been drained and rinsed, plus chopped bell peppers, minced jalapeno peppers, chopped yellow onion, minced garlic cloves, salsa, chicken broth (use vegetable broth to keep this recipe vegetarian/vegan), plus and herbs and spices including chili powder, cumin, salt, and dried oregano. Place a lid on top then cook for 3-4 hours on HIGH, or 5-6 hours on LOW. When the soup has 20 minutes left to cook, cook long grain white rice in a saucepan with chicken broth (or again, vegetable broth or water.) While that’s cooking, scoop 1/2 – 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth. Stir both the rice and blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit of salt if necessary.
The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream. I hope you love this delicious, filling, and healthy slow cooker recipe as much as we do – enjoy!
Faribault Foods sponsored this post, and has paid me to write about its Mrs. Grimes Beans products. Samples were provided to me free of charge by Faribault Foods. The opinions expressed herein are my own and based on my own experiences. Like this recipe? Share it with friends!
