The addition of grains helps to thicken the soup to a nice consistency for little eaters, so don’t be worried if it’s pretty thin before you add them in before serving.
- 6 cups black beans, drained and rinsed if using canned
- 2 cups diced sweet potato
- 2 cups cherry tomatoes or 1–14.5 ounce can diced tomatoes with juices
- 1 medium onion, diced (about 1 cup)
- 3 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 5 cups vegetable or chicken stock
- 2 cups short grain rice (brown or white), fully cooked
- Set aside 1 cup beans. Add the remaining 5 cups to the slow cooker along with the sweet potato, tomatoes, onion, cumin, salt, chili powder, and stock. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Puree soup with an immersion blender or a regular blender, working carefully in batches. Stir in the reserved 1 cup beans and the rice. Let sit, covered, for at least 10 minutes before serving so the rice can thicken the soup.
- Season to taste with additional salt if needed. Serve with salsa, cheese, and/or sour cream.
This recipe makes a lot, but it stores really well so you can enjoy it as leftovers the next day or put half into the freezer and pull it out when you need it.