After fasting all day while schooling, then rushing off to our homeschool group’s Little Flowers Girls Club and Boy-Powered Creations Club , and finally coming home at dinner time…well it was nice to have a hearty, meatless meal waiting in the crockpot.
Not sure what to call it…started out as a bean soup, but then thickened to more of a chili consistency. Whatever you call it, it was good. I served this with a loaf of bread from the bread machine.
Susan’s Bean Chili Soup
Warning….canned and jarred goods alert. I swear that I don’t normally cook this way, but sometimes that convenience food is oh so convenient. Trust, me, it’s good. You could definitely sub dried beans that you cooked yourself and homemade salsa. This recipe is for those days you don’t have a ton of prep time.
Feeds: 6 very hungry people, including 3 adult-sized people who fasted all day for Ash Wednesday, 2 almost adult-size people with healthy appetites, and 1 little person who would rather eat PB & J. There was a teeny bit left over. Hubby reflected that maybe we need a bigger crockpot.
- 2 cans of black beans (drained)
- 1 can of garbanzo beans (drained)
- 1 24 oz jar mild salsa (Aldi, y’all!)
- garlic powder
- chili powder
- black pepper
- 4 cups hot water
- 1/2-1 cup brown rice
- Dump the beans into your crockpot. Mine is a 6 quart. This recipe did not completely fill it, but I’d say it was about 3/4 full with all the ingredients in there ( I probably could have increased the amount a tad).
- Sprinkle in your seasonings until it looks seasoned. Yeah, I know, I totally did not measure. You can adjust the seasoning after it had cooked a few hours.
- Dump in the salsa. Stir.
- Pour in the water and stir carefully.
- Put your lid on your crock and set it to high. Depending upon your crock and how long it is until dinner, you might want to turn it down to low after a couple hours. What I did: started it a 9 am at high, turned it down to low at 11 and left it there, then turned it back up to high at 2 pm when I added the rice in step #6.
- About 3 hours prior to dinner time, add your rice (I used a little less than 1 full cup, because that was what was left in that bag . You could use less for a thinner soup or more for a thicker soup). Cook on high until the rice is tender AND you are ready to serve. If it’s the way you like it and it’s too early, just turn it down to low or warm. Different crocks cook differently. I probably could have turned mine down an hour sooner, but I was out of the house by then.
Serve up your chili soup with some shredded cheddar on top and freshly baked bread on the side (cornbread would be yummy). Enjoy!