Southwest Rice and Bean Soup
Cuisine
American
Cookbook:
Best of the Blog
Cooking Method:
Crockpot
,
Instant Pot
Protein:
Vegetarian
Diet
Dairy-Free
,
Gluten-Free
Class
ALDI
,
Sam’s Club
Servings
6
servings
Servings
6
servings
Ingredients
1
can (15oz per can)
black beans
drained and rinsed
1
can (14.5oz per can)
diced tomatoes
undrained
1
red pepper
diced
1
green pepper
diced
1
cup
corn
I split 4 ears of corn between 3 freezer bags when I made 3 bags of this meal
1
package
Seeds of Change quinoa and brown rice
can substitute ¼ cup dry wild rice
2
tablespoon
chili powder
2
teaspoon
cumin
1
teaspoon
onion powder
1/2
teaspoon
garlic powder
1/2
teaspoon
oregano
1/2
teaspoon
salt
1/4
teaspoon
pepper
32
oz
chicken broth (not needed until day of cooking)
4 cups, substitute vegetable broth to make vegetarian and vegan
Materials
1
gallon-sized plastic freezer bag
Recipe Notes
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
Add all ingredients except broth to your freezer bag.
Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
Add contents of freezer bag to crockpot with 32oz broth.
Cook 4-6 hours on low.
To Cook in Instant Pot
Add frozen meal to Instant Pot and saute 5 minutes to release some liquid.
Flip over and add 32oz (4 cups) broth.
Pressure cook 15 minutes.
Natural release.