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Kalyn's Kitchen

Slow Cooker Black Bean and Rice Soup

Slow Cooker Black Bean and Rice Soup only has a small amount of rice, and the addition of lime and cilantro makes the soup extra tasty! There are also stovetop directions, and this tasty soup can easily be vegan if you use vegetable stock. 

PIN Slow Cooker 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 Slow Cooker Black Bean and Rice Soup 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 stock, 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.

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

How to Make Slow Cooker 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.

More Tasty Soups You Might Like:

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

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

Slow Cooker Black Bean and Rice Soup

Yield 6 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

I’ve made this Slow Cooker Black Bean and Rice Soup with Lime and Cilantro many times for parties and it’s always been a hit.

Ingredients

  • two 15. oz. cans black beans with liquid
  • two 14.5 oz. cans petite diced tomatoes
  • 1 1/2 cups chicken stock or canned 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 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 fresh-frozen lime juice for this recipe. You will need 2-3 limes if you're squeezing them for the recipe.

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: 300Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 338mgCarbohydrates: 46gFiber: 15gSugar: 5gProtein: 22g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup like this Slow Cooker 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 low-carb diet plan.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more 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:
Slow Cooker Black Bean and Rice Soup was updated February 2013 with better photos and instructions. The recipe was updated again September 2020.

Pinterest image of Slow Cooker Black Bean and Rice Soup

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    58 Comments on “Slow Cooker Black Bean and Rice Soup”

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  4. Looked promising, but Way too much tomato and lime. Might be good if tomato and lime were reduced by half, replaced with more stock or water.

  5. What a great recipe! Being ever so resourceful I made a few alterations to suit what I had on hand and taste. I had leftovers from a batch of Carolina's Black Beans and Rice so I used that instead. I also halved the amount of tomatoes and used 1 can of corn with juice in place of the second half of tomatoes. I increased the broth to 3 cups using chicken bouillon and kept the spices the same amount but omitting the lime juice and adding a pinch of salt and pepper to taste. Paired that with some cheddar biscuits on the side and what a hearty dinner!

  6. I'll be trying this one, too! Thanks for the Spicy Sauteed Chick Peas with Ground Beef and Cilantro recipe. I really want to get back to Meatless Mondays. I love you recipes! I'm definitely bookmarking your site.

  7. Maybe I am giving people more credit than I should, but I guess I assume that when I specifically mention vegetable stock, people will know to use it for vegetarian *and* vegan versions. But you're probably right. Will edit so that is clear, thanks.

  8. I can't wait to try this! I have some dried black beans soaking now, and I'm going to use this as a base recipe and add some extra stuff I have in the fridge, like carrots and green and red bell peppers. And maybe a canned chipotle pepper or two.

    Also, I want to mention that as written, this soup is not vegetarian like the title suggests, because of the chicken stock/broth. You mentioned that subbing vegetable broth would make it vegan but that would be necessary to make it vegetarian as well.

    Obviously any vegetarian will know to make it without chicken stock, but I cringed a bit as I imagined well-meaning non-vegetarians making this soup as a "vegetarian" option for parties, etc… and the unsuspecting vegetarians eating chicken stock without knowing it!

    I've been a vegetarian for a long time and this is a surprisingly common misunderstanding… many times I've had to politely decline a "vegetarian" dish for this reason. I'm especially wary of soups (and never eat them at restaurants unless they're explicitly marked as vegetarian).

    Anyway, point is if you are making this soup for the vegetarians in your life, please use vegetable stock instead! And thanks for making us delicious meat-free foods. 😉

  9. Lindsey, sorry you didn't enjoy the recipe. Did you make it exactly as written? I'm very surprised, because I've made this every year for my annual holiday soup party and it always disappears completely. I do think the cilantro and the lime juice at the end are key to the flavor, but I love it with those.

  10. Honestly this tasted gross, too watery and too many tomatoes. I'll never make it again

  11. Patty, I've made this for probably 100 people and never had a complaint, but everyone has their own taste, so you should make it the way you like it.

  12. While cooking this, the ratio of beans to tomatoes looked like the tomatoes were a bit to much. I should have added another can of black beans but wanted to do the recipe as posted. My husband had it and said it was wayyyyyyyy to many tomatoes. He said he couldn't really taste anything else but tomatoes. If I do make again I will use only 1 can of tomatoes.

  13. This looks awesome! I can't wait to make it. And I pinned it to my board for my blog, The Jenny Evolution.

  14. Emily, glad you liked it and thanks for the mention!

  15. This soup was delicious! I added an extra can of beans and thought it turned out great. I've been trying to use my slow cooker more lately. I recently included this recipe in a weekly meal plan on my blog, rainbowdelicious.com. Thank you!