|(Photo from Kalyn’s Kitchen.)|
For many years I’ve had a yearly soup party at my house in Salt Lake, and this delicious Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro from Kalyn’s Kitchen was one of the soups I make every year for a vegetarian option. I soon learned to make a big batch of it, because even the non-vegetarians would gobble up this soup. This easy soup that uses mostly pantry ingredients is a perfect vegetarian dinner for any day of the week, and no matter what the weather is like at your house I promise this soup will taste great!
Recommended Slow Cooker Size:
I used my Crock-Pot 3-1/2-Quart Slow Cooker, but if you have a large six quart slow cooker you can double the recipe and freeze some! (I would freeze before adding cilantro, then add that when you reheat the soup.)
More Vegetarian Soups in the Slow Cooker:
Use the Recipe-by-Photo Index Page for Soup or Stew Recipes to see all the slow cooker soup recipes that have been featured on this site.