Slow Cooker Black Bean & Rice Soup

This week I made black bean and rice soup in my slow cooker. I found two similar recipes for inspiration.
http://www.budgetbytes.com/2014/07/slow-cooker-black-bean-soup/
http://www.kalynskitchen.com/2006/12/black-bean-and-rice-soup-with-lime-and.html

Slow Cooker Black Bean & Rice Soup
2 cans (30 oz) black beans, drained
2 cans diced tomatoes
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1/4 c salsa
3 c chicken or vegetable broth
1 T ground cumin
1 T dried oregano
1 T chili powder
1 tsp ground coriander
1 tsp paprika
1 tsp salt
1/4 c long grain white rice
1/4 c lime juice
Put beans, tomatoes, garlic, onions, celery, carrots, salsa, broth, cumin, oregano, chili powder, coriander, paprika in 3.5 quart slow cooker. Cook on low 6-8 hours. Turn cooker on high and add rice. Cook 30 minutes or until rice is done. Add salt and lime juice and cook 5 minutes more. Makes 8- 10 servings.

Verdict:
Hagbard- Tastes like chili. Would eat again. (Yes, you will because we have a bunch!)
Amethesto- It’s okay. (High praise from her.)
Lounmoun- Easy to prepare. We’ve been eating the leftovers and it reheats well. We discussed blending it but decided we preferred it chunkier.

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