Jump to Recipe

Black Bean and Rice Soup can be made in the slow cooker or on the stove, and this tasty vegetarian soup has been a hit. The soup only has a small amount of rice, and the addition of lime and cilantro makes it extra tasty! 

PIN Black Bean and Rice Soup to try it later!

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]

I first made this Black Bean and Rice Soup in the slow cooker when black beans had been on my mind, and this recipe was one of those intuitive ones that swirled around in my brain for a few days and then suddenly I found myself in the kitchen making it. This has happened to me for years, but luckily when I started blogging I learned to write the recipes down.

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 broth, it could easily be vegetarian or vegan if you used vegetable stock. I’ve made this recipe so many times for parties when I wanted a vegetarian option and it’s always been a hit. And now there are also stovetop instructions if you prefer to make it on the stove.

What ingredients do you need for this recipe?

What if you’re not a cilantro fan?

If you’re someone with the tastebuds that make cilantro not appealing, just use more thinly-sliced green onion instead of the cilantro.

Do you prefer to use dried beans instead of canned?

If you prefer not to use canned beans, just cook dried black beans in the slow cooker or the Instant Pot for this recipe. Two cans of beans is equal to 3.5 cups of cooked beans.

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]

How to Make Black Bean and Rice Soup:

(Scroll down for complete recipe with nutritional information.)

  1. In a 3.5 Quart Slow Cooker (affiliate link), combine beans, tomatoes, chicken or vegetable stock, onions, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder. 
  2. Cook on low 6-8 hours (or on high 3-4 hours.)
  3. When beans and tomatoes are very well done (even starting to fall apart), it’s time to add the rice. You might be tempted to use more rice, but trust me, 1/4 cup will be perfect. 
  4. If you were cooking on low, turn the slow cooker to high.
  5. Cook on high for about 30 minutes, or until the rice is tender.
  6. Then stir in the fresh lime juice and chopped cilantro and cook about 5 minutes. 
  7. Serve hot, with more lime and cilantro to add at the table.
  8. Check the complete recipe below for stovetop instructions.

More Tasty Soups You Might Like:

The Top Ten Low-Carb Soup Recipes on Kalyn’s Kitchen
Slow Cooker or Pressure Cooker Soup Index 

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]
Yield: 6 servings

Black Bean and Rice Soup

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

I’ve made this Black Bean and Rice Soup many times for parties and it’s always been a hit. And you can make this tasty soup in the slow cooker or on the stove.

Ingredients

  • two 15. oz. cans black beans with liquid
  • two 14.5 oz. cans petite diced tomatoes
  • 1 1/2 cups chicken broth (see notes)
  • 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 (see notes)
  • 1/4 tsp. ground Chipotle chile powder (see notes)
  • 1/4 cup white long-grain rice (see notes)
  • 1/4 cup fresh lime juice (see notes)
  • 1/2 cup chopped fresh cilantro (or more)
  • additional fresh limes to squeeze on at the table (optional)

Instructions

  1. In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano (affiliate link), Ancho chile powder and Chipotle chile powder.
  2. Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
  3. 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 (affiliate link) is done, about 30 minutes.
  4. 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.

Stovetop Directions:

  1. Increase the stock to 2 1/2 cups.  Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano (affiliate link), 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.)
  2. 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.
  3. 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.

Notes

Use homemade chicken stock if you prefer. Use vegetable stock or broth to make this recipe vegetarian or vegan.

If you don't have ground Ancho chile (affiliate link), use any chile powder or mild ground chile you have on hand. If you don't have ground Chipotle chile pepper (affiliate link) use any spicy ground chile you have on hand, or a dash of hot sauce.

I use Uncle Ben's Converted Rice (affiliate link) which is the lowest-glycemic type of white rice.

I used my new favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe.  Any slow cooker that’s 3-4 quarts will work.

Recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 869mgCarbohydrates 33gFiber 12gSugar 4gProtein 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny
Category: Slow Cooker

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup like this Black Bean and Rice Soup with a lot of low-glycemic ingredients and just a little rice is a perfect choice for Phase 2 or 3 of the original South Beach Diet. Use Uncle Ben’s Converted Rice (affiliate link) or brown rice to keep this South Beach friendly. Soup with beans and rice would be too high in carbs for a stricter low-carb diet plan.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Historical Notes for This Recipe:
Black Bean and Rice Soup was updated February 2013 with better photos and instructions. The recipe was last updated with more information in 2021.

Pinterest image of Black Bean and Rice Soup

Share This: