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Slow Cooker Multi-Bean, Chickpea, Rice And Vegetable Soup
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- #94206
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups dried mixed beans
1 cup dried chickpeas (garbanzo beans)
8 cups hot water
1 tablespoon dried cilantro
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ginger powder
1 teaspoon ground turmeric
1 dash cayenne pepper
1 cup raw long-grain brown rice
1 tablespoon oil
2 yellow onions, diced
3 carrots, diced
3 ribs celery, diced
1 bell pepper, diced
4 cloves garlic, crushed
1 can (28 ounce size) diced tomatoes, drained
directions
Sort through the beans and pick out any foreign objects.
Soak the beans and chickpeas overnight in cold water. Drain well then add to the crock pot.
Add the hot water, cilantro, coriander, cumin, ginger, turmeric, cayenne, and rice. The water should be covering the beans, add more if necessary.
Cover the crock pot and set to high heat.
In a skillet, heat the oil over medium heat. Add the onions, carrots, celery, bell pepper, and garlic. Cook, stirring, until the vegetables start to soften. Add them, and the tomatoes, to the crock pot.
Cook the soup on high for 2-3 hours or until the rice and beans are tender. Adjust seasoning as needed with salt and pepper if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
244 calories, 2 grams fat, 48 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
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