Taco Soup
Written by Rachel, Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian
Taco Soup
Recipe Type: Soup, Main, Hearty
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 t butter
- pinch ginger
- pinch allspice
- 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
- 1/8 t pepper
- pinch cayenne
- 1/4 t red pepper flakes
- 1 bay leaf
- pinch cumin
- 1 t chili powder
- 1/2 t parsley
- 1 T red wine vinegar
- 1 T lemon juice
- 1 T maple syrup
- 2 C vegetable stock
- 1-2 C dried black beans (soaked overnight, drained, and rinsed)
- 8-10 C water
- 1 large shallot, chopped
- 1 large clove garlic, minced
- 2 T tomato paste
- 1/2 C brown rice
- 2 C spinach, roughly chopped
- 1/2 T cilantro
- salsa, for topping
- Greek yogurt (or sour cream), for topping
- tortilla chips, for topping
- cilantro, for topping
- cheddar cheese, grated, for topping
Instructions
- Cook beans in Crock Pot with water for 6-8 hours on high.
- To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
- Add spinach and 1/2 T cilantro and cook for 30 minutes more.
- Taste and adjust seasoning.
- Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.
