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Kalyn's Kitchen

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

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. The soup only has a small amount of rice, but the rice adds texture and flavor and this gluten-free, low-glycemic, and South Beach Diet friendly soup can easily be vegetarian or vegan if you use vegetable stock. Use Soup Recipes to find more recipes like this one.

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

I first made this Slow Cooker Black Bean and Rice Soup with Lime and Cilantro 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.  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.

(Slow Cooker Black Bean and Rice Soup with Lime and Cilantro was updated February 2013 with better photos and instructions.)

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

In a 3-4 quart slow cooker, combine beans, tomatoes, chicken or vegetable stock, onions, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder.  Cook on low 6-8 hours (or on high 3-4 hours.)

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.  If you were cooking on low, turn the slow cooker to high. Cook on high for about 30 minutes, or until the rice is tender.

Then stir in the fresh lime juice and chopped cilantro and cook about 5 minutes.  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 Soup or Stew Photo Index Page ~ Slow Cooker or Pressure Cooker
Spicy Black Bean and Chickpea Soup ~ Local Kitchen

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

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:

  • 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 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. You could substitute regular chile powder)
  • 1/4 tsp. ground Chipotle chile powder (I used Penzeys. You 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)

Directions:

  1. In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, 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 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, 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:

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

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup like this Slow Cooker Black Bean and Rice Soup with Lime and Cilantro with a lot of low-glycemic ingredients and just a little rice is a perfect choice for Phase 2 or 3 of the South Beach Diet.  Use Uncle Ben’s Converted Rice 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 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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro found on KalynsKitchen.com

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58 comments on “Slow Cooker Black Bean and Rice Soup with Lime and Cilantro”

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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!

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