This soup is so rich and flavorful. It is not much to look at, but make no mistakes...the taste is incredible. I am not using cream as traditionally called for. Instead I'm using pureed beans and I swear you can not tell the difference between the two. I'm tossing it all in the crock pot so no muss or fuss. I just toss it all in at 7:30 am just before we get dressed for church and return home to a lovely lunch. The soup was nicely thickened without added thickener. I think the low and slow cooking of the rice must have something to do with this. If you are doing this on the stove top, I would suggest adding some flour.
Add everything except beans to the crock pot and set on high for 6 hours.
Add beans to food processor along with the included juices its packed in.
Add some broth if necessary to puree until completely smooth.
Add pureed beans with remaining broth to hot soup mixture.
Serve and enjoy!
