Fall is the perfect time to try a Gluten Free Black Bean & Rice Soup recipe! Last weekend Chris and I invited some people from the Oklahoma City tech community over for dinner. We were out of town all day until late afternoon, so tossing things in the crock pot before I left in the morning made for super easy preparation just before our guests arrived.
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 teaspoons dried basil
1/2 teaspoon chili powder
1/2 to 1 teaspoon Tabasco sauce
2 (16 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans gluten free broth
1 1/2 cups cooked brown rice
- Combine all ingredients in a large crockpot, leaving the rice out.
- Cover and cook the soup on low 8 to 10 hours. (I used the low setting, but high works after 3 to 4 hours.)
- Cook brown rice then add it to the soup before serving. (I did this in the microwave 30 minutes prior to the guests’ arrival.)
Be sure to keep extra Tabasco sauce out for people to add according to their preferences. I doubled the ingredients and it all cooked well in the same amount of time as the recipe calls for. You’ll notice I made a few adjustments, but you can see the original recipe here.
Dana Byers and her family are passionate about adoption and online ministry, and they sold all they owned in 2007 to live a mobile lifestyle overseas and expand online ministry practices globally. She’s the author of “The Art of Online Ministry” and recently moved to Oklahoma to become the Community Pastor for LifeChurch.tv Church Online. All opinions shared here are expressly her own.