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”

  1. Gorgeous, Kalyn! Wish I could stop by for a bowl.

  2. That’s a beautiful sounding soup – and I love that it’s already crock-pot friendly!

  3. I sure love black bean soup–and that looks wonderful. Beans and rice go so well together, particularly in soup. And thanks for mentioning my soup!!!! :):)

  4. oh i bet this is yummy!

  5. Awesome recipe – I hope that one day I can cook such wonderful dishes as intuitively as you created this!

  6. …intuitive ones that swirl around in my brain for a few days and then suddenly I find myself in the kitchen making it without any real consciousness of how I got there.
    Now, if you ask me, and nobody did, that’s magic.
    The soup looks so good.

  7. Kalyn, this new heading design (cinnamon) is gorgeous although I also miss the previous one (beans)… Yes, these days I’m thinking of making something from beans, now your delicious soup comes in perfect timing!

  8. Oh yumm! I am always looking for black bean recipes and this looks wonderful! I am going to have to give it a try!

  9. Except for the cilantro part, I loved this recipe. Black beans are one of my favorite American goodies and I’m all for rice in soups. And lime juice sounds fantastic!

  10. Great recipe Kalyn and it looks absolutely appetizing!!!!! Don’t worry about the pic!!!! Your words say it all!!!!!

  11. Becky, cool that you just got a crockpot. I don’t like it for everything, but it’s great for soup.

    Brady, funny you should ask that, I’d been thinking about doing it. I don’t know that I really am an expert at Crockpot cooking, but I like to do it in the winter. I probably won’t get to it until Christmas vacation, but I’ll do it then.

  12. Kalyn-This looks amazing and we love black beans here. I love your recipes, you know this, but I was wondering-would you consider adding a category to your archives for slow cooker recipes like this one? I would love to have some more healthy crock pot options to try.
    Thanks so much-
    Brady

  13. I can’t wait to try this soup, especially since I just bought a crockpot this weekend! Also, that’s neat about Julia Child. I live a block away from the market where she did all of her grocery shopping when she lived in Boston (and where I do all of mine), so I feel a special bond with her.. even though she hated cilantro 🙂

  14. I’m so happy that people can tell that this tasted great even though my picture wasn’t as clear as I wanted. I guess if I wasn’t teaching school all day I would have time to re-shoot if that happens, but by the time I downloaded the photos I had eaten most of the soup!

    Thanks everyone!

  15. I love reading your posts because I always learn something. Thanks for the info on black beans!

  16. First – I think the photos are awesome!!!

    Second, I can’t wait to try it…it’s on tap for tomorrow.

    Thanks for sharing.

  17. That’s good to know about the rice. I bought some Uncle Ben’s for a recipe this week and I always feel a little guilty when I buy white rice (I’m not a South Beacher but I try to use ‘better’ carbs as much as I can). Now I feel a little less guilty.

  18. Kalyn – this looks anazing. Will try this soon, cilantro is my favorite herb too 🙂

  19. Interesting JC factoid!

  20. Excellent Kalyn! Just looking at it is comforting to me:)Riot of flavors and textures.