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Southwest Rice and Bean Soup

Southwest Rice and Bean Soup
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Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients except broth to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Add contents of freezer bag to crockpot with 32oz broth.
  2. Cook 4-6 hours on low.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute 5 minutes to release some liquid.
  2. Flip over and add 32oz (4 cups) broth.
  3. Pressure cook 15 minutes.
  4. Natural release.


4 Comments

  • Dawn Amis says:

    Delicious! I made this last night and used 1/2 cup of wild rice mix and veggie broth and it was wonderful, full of flavor, and the rice looked like ground beef so it felt like a sinful dish. Thank you so much!! I loved your presentation on freezer crockpot meals. I could watch you meal prep all day. Nice to have healthy crockpot recipes for me AND my husband. I appreciate this so much.

  • Terri Varxeman says:

    How can we print the recipe cards out again?

  • NaTani Taylor says:

    This was very delicious. I had the ingredients on my pantry shelf ( I hadn’t gotten around to putting the entire thing together in the freezer yet) , and the peppers and corn just in the fridge and freezer, and was able to put it together quickly and just cook it on the stove top.

  • Susan G says:

    Made this today. This was a winner for all. I served mine with saltine crackers and cheddar cheese. Some requested extra seasoning. A sprinkle of Tony’s Creole Seasoning was all that was needed. Winner! On rotation.

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