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. 

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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 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.


  • 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)


  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.


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:



Serving Size:


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. I made this today and it is wonderful! Thanks again….

  2. Without experimenting I wouldn't know exactly how to convert this to a recipe that starts with dried beans. I would probably cook the beans first, and then use them in the recipe. I think one can of beans is about 1 1/2 cups of cooked beans.

  3. This recipe looks delicious! I try to use dry beans instead of canned…do you have any reccomendations on how to convert the recipe for dry beans? How much bean-liquid would I need to use?

  4. It looks fantastic! I hope it's not just because of the well taken photos.. 🙂 We'll see it tomorrow 🙂

  5. This does sound like a great black bean soup and we have been on a bean kick! Love the different chile powders you used.Thanks!

  6. I love a good spicy black bean soup! How delicious us this?!

  7. I make a meatless chili that is very similar. I don't use rice. But I do use lentils.

  8. No wonder you serve up this at parties and I bet it well recieved. It looks wonderful.

  9. Thank you, this is definitely a must try item. It works for my South Beach Diet and my daughters Vegetarian Lifestyle and I'm sure they guys will like it too!

  10. It must be perfect for big hunger. Looks tasty 🙂

  11. Thanks Lydia! I've made this over and over and it's always been a hit.

  12. It's only in the past couple of years that I've become a slow cooker cook, so I missed this recipe the first time around. I love it when bloggers bring some of their favorite old recipes up to the present, because they're new to me.

  13. Awesome soup! I made it with some black lager (though any dark beer would work, like a porter or stout) a la Mark Bittman's beer-glazed black beans. I served it with shredded cheddar cheese, sour cream, and blue tortilla chips. I love that it was easily vegetarian and I just used veggie bouillon instead of the chicken stock. Thank you for this recipe!

  14. Rose, so glad to hear you liked it so much. It’s one of my absolute favorites too!

  15. I found your site through a link on Simply Recipes. I just made this soup, and I have to tell you that it is the best black bean soup I have ever had. The balance of flavors is perfect. Thank you for sharing this – it’s an “instant staple” in my house.

  16. If your struggling to find authentic black turtle beans in UK. I use http://www.mexgrocer.co.uk they sell Black Turtle beans, Pinto beans and even authentic masa harina for making tortillas. Great company!

  17. kalyn, this soup looks wonderful. just wonderful!!! i think you should have entered this into the super souper challenge last week!!!

  18. A very perfumed soup. This is very nice. Strong for the winter and enough exotic to dream about hotter places.
    I didn’t know for Uncle Ben’s Rice. It’s my favourite rice when I want to use the white one because its “etuvation” (I don’t know I to say it in english) keeps lots of the minerals which were in the bran.

  19. Wow, I just keep getting nice comments on this recipe. Maria, you could definitely freeze this. I might put the cilantro and lime juice in when I thaw it if that was an option. If that’s not an option I think it would still taste ok if those things were frozen, but not quite as fresh tasting.

    I had some in my fridge overnight and reheated it in the microwave the next day at school and it was great.

  20. Looks tasty! Have you tried freezing this soup? I don’t need a big batch for just me, but if it freezes well I want to try it out!