Rice Cooker Black Bean Soup

Name: Rice Cooker Black Bean Soup
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 Small onion, finely chopped; 2 Celery ribs, finely chopped; 2 Garlic cloves, minced; 2 tsp Curry powder; 1 tsp Kosher salt; 2 cans (15oz each) Black beans, drained and rinsed well; 2 ½ cups Low sodium chicken stock or vegetable stock; Ground black pepper to taste

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Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 50 minutes

Servings: 4

Author : Mohamed Shili

black bean soup

Ingredients

Remove All · Remove Spices · Remove Staples

1 Small onion, finely chopped2 Celery ribs, finely chopped2 Garlic cloves, minced2 tsp Curry powder1 tsp Kosher salt2 cans (15 ounces each) Black beans, drained and rinsed well2 ½ cups Low sodium chicken stock or vegetable stockGround black pepper to taste

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Instructions

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Step 1

Preparation: Start by finely chopping the onion and celery ribs. Mince the garlic cloves. Make sure to drain and rinse the black beans thoroughly to remove any excess sodium.

Step 2

Combine Ingredients: In the inner pot of your rice cooker, add the chopped onion, celery, minced garlic, curry powder, kosher salt, drained black beans, and your choice of stock.

Step 3

Set Cooker: Navigate to the "Slow Cook" menu on your rice cooker. Set the timer for 90 minutes and then press the "Start" button. The cooker will do the rest, allowing you to step away without worry.

Step 4

Blending: After the cooking is complete, carefully transfer about half of the soup to a blender. Secure the lid and blend until you achieve a smooth texture.

Step 5

Final Touch: Pour the blended soup back into the inner pot with the remaining soup. Give it a good stir to combine. Taste and adjust the seasoning with additional salt and ground black pepper if needed.