This bean, vegetable, and rice soup is so hearty and delicious, you won't even miss the meat.
We didn't, although it is remarkably similar to our Turkey and Black Bean Soup, which we also love.
It's nice to know we can have a meatless version that is equally satisfying and delicious.
I started out with dry beans, soaked overnight, because it's more economical and less sodium - but I'm sure canned beans would work just fine. The recipe didn't call for rice, but I thought it would be a nice addition. Turned out well, but I did end up with less liquid than I planned at the end and the "soup" turned into more of a casserole consistency. We still ate it in a bowl and it was still great, but I think next time I'll add a little more liquid (broth or water) if I add rice.
You could easily make the soup without rice and serve it on top of cooked rice if you want, we might try that too.
Recipe: (modified from Allrecipes)
1 lb. dry black beans (soaked overnight, drained, and rinsed) - can substitute 4 (15 oz) cans black beans
1 quart vegetable broth (or chicken or beef if you prefer)
1-1/2 T. chili powder
1 T. cumin
1-1/2 t. salt
1 t. pepper
1 (14.5 oz) can chili-ready tomatoes (or diced tomatoes)
3-4 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
4 cloves garlic, chopped
1/2 c. brown rice (uncooked, optional)
Additional broth or water, if using rice
Combine all ingredients except the rice in a large slow-cooker. Cook on low heat for 8-10 hours, depending on how hot your slow-cooker gets. Add uncooked rice and a little additional liquid for the last two hours if desired.
Serve with shredded cheese, corn chips, corn bread, or on top of hot cooked rice if desired.