Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro
The soup was flavorful and delicious, with earthy beans, sour lime juice, and spicy cilantro all combined in a healthy soup without a drop of fat, salt, or gluten, and although I used chicken stock, it could have easily been vegan if you used vegetable stock. This may be one of the healthiest recipes I’ve ever channeled and it’s a perfect Meatless Monday soup. I’ve made this recipe so many times for parties when I wanted a vegetarian option and it’s always been a hit.
There isn’t a lot of rice in the soup, but the rice is important. If you’re following the South Beach Diet or another carb-conscious eating plan, I strongly recommend using Uncle Ben’s Converted Rice, although brown rice would be acceptable. Uncle Ben’s is the lowest glycemic index type of white rice, plus it’s the type of rice Julia Child used. Bet you didn’t know that!
(You can find more meatless recipes by using the Recipes-by-Photo Index Page for Meatless Monday or checking Vegetarian Recipes in the recipe index. For more Meatless Monday ideas from other bloggers, follow our Meatless Monday board on Pinterest, or check Meatless Monday at BlogHer.)
(Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro was updated February 2013 with better photos and instructions.)
When beans and tomatoes are very well done (even starting to fall apart), it’s time to add the rice.
Cook on high for about 30 minutes, or until the rice is tender.
And just for fun, here is the original photo from 2006, which was okay for those days but not great!
Slow Cooker Black Bean and Rice Soup with Lime and Cilantro
(makes 6 servings, can be doubled for larger Crockpot or stovetop cooking, recipe created by Kalyn)
2 cans (15. oz. each) black beans with liquid
2 cans (14.5 oz. each) petite diced tomatoes
1 1/2 cups chicken stock or canned chicken broth (or use vegetable stock for strictly vegetarian or vegan version)
1/4 cup finely chopped onion
1 tsp. minced garlic (or more)
1 T ground cumin
1 T dried oregano (preferably Mexican oregano)
1 tsp. ground Ancho chile powder (I used Penzeys)
(could substitute regular chile powder)
1/4 tsp. ground Chipotle chile powder (I used Penzeys)
(could substitute finely chopped Chipotle chile in adobo from a can)
1/4 cup white long-grain rice (not more!)
(I use Uncle Ben’s Converted Rice for South Beach)
1/4 cup fresh lime juice (2 limes)
1/2 cup chopped fresh cilantro (or more)
When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
Add fresh lime juice and cilantro and cook 5 minutes more. Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.
Increase the stock to 2 1/2 cups. Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder in a 3-4 quart saucepan and simmer on low for about 60 minutes (or until the tomatoes and beans are well done.) If the liquid has reduced quite a bit, add 1/2-1 cup water, then add the rice and simmer for 30 minutes more, or until rice is tender. Add fresh lime juice and cilantro and cook 5 minutes more. Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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More Tasty Soups You Might Like:
Slow Cooker Soup or Stew Photo Index Page ~ Slow Cooker from Scratch
Spicy Black Bean and Chickpea Soup ~ Local Kitchen