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    You are in: Home / Low-cholesterol / Crock Pot Black Beans and Rice Soup Recipe
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    Crock Pot Black Beans and Rice Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 12, 2010

      This is a great dish. I make it at least twice a month. I did make some adjustments: I use diced tomatoes instead of stewed and a little less broth and I put orzo in for the last hour. It assorbs just enough liquid so it's still a thick stew instead of a soup which I prefer.

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    • on December 28, 2009

      This was a wonderful and easy meal. It is a great chili alternative. It was wonderful with or without cheese, but the kids preferred it with cheese.

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    • on March 27, 2009

      Made for PAC, March '09. I was really impressed at how these simple ingredients came together to form such a wonderful soup!!! The house smelled so good while it was cooking, too! I served mine with shredded cheese and sour cream on top, but it was awesome on it's own as well! Thanks!

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    • on February 16, 2011

      I kept tasting the broth while it was cooking and it was bland, I was a little worried! It turned out delicious!! I doubled the recipe (tripled the spices), used ancho chili powder and chipotle Tabasco, low sodium veggie broth but I added a little no-chicken bouillon paste, added in brown basmati rice and served topped with Daiya cheddar "cheese". Yummy! Thanks for posting!

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    Nutritional Facts for Crock Pot Black Beans and Rice Soup

    Serving Size: 1 (263 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.8
     
    Calories from Fat 45
    15%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.1 g
    10%
    Cholesterol 4.5 mg
    1%
    Sodium 7790.6 mg
    324%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 9.8 g
    39%
    Sugars 9.2 g
    37%
    Protein 16.7 g
    33%

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