Adapted from 1001 Best Slow Cooker Recipes by Sue Spitler
I love a good Black Bean Soup. It’s a delicious, inexpensive and filling meal. The roasted red peppers and corn add color and flavor to this recipe. You can either put the rice in for the last two hours of cooking or serve the soup over a bed of rice.
Roasted Red Pepper, Corn and Black Bean Soup
1 Quart chicken or vegetable broth
2 15 ounce cans black beans
1 12 ounce Jar roasted red peppers, drained
1 Cup whole kernel corn
2 Cups chopped onions
1 teaspoon thyme
1/8 teaspoon each: crushed red pepper, ground allspice
2/3 Cup long grain brown rice
Salt and pepper to taste
Combine all ingrediets, except rice, salt and pepper, in slow cooker. Cover and cook on high 4 to 6 hours, adding rice during the last two hours. Season to taste with salt and pepper.