Rice Dishes, Soups and Stews, Vegetables

BLACK BEAN AND RICE SOUP

  • 1 medium Onions, chopped
  • 3 Carrots, thinly sliced
  • 2 stalks Celery, thinly sliced
  • 4 cloves Garlic, finely minced
  • 1/4 teaspoons Cumin powder
  • 1 1/2 teaspoons Basil, dried
  • 1 teaspoons Chili powder
  • 1/2 teaspoons Oregano, dried
  • 1/2 teaspoons Tabasco
  • 2-16 oz. cans Black beans
  • 1-14 1/2 oz. can Tomatos, crushed
  • 2-14 1/2 oz. cans Chicken broth
  • 8 ouncess Eckrich smoked sausage
  • 1 1/2 cupss Rice, cooked

    • Cut sausage into 1/2'' pieces and saute until slightly browned. Drain well on paper towels. (This will result in less grease in the finished dish). Combine all ingredients except rice in slow cooker. Cover. Cook on Low 6 to 8 hours (High; 2 to 3 hours). Add cooked rice before serving or serve over the rice. Serves 6 to 8.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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