This favorite Slow Cooker Black Bean and Rice Soup can easily be vegetarian or vegan if you use vegetable stock.
For Friday Favorites we spotlight past recipes that you may have missed, and this Slow Cooker Black Bean and Rice Soup from Kalyn’s Kitchen is without a doubt the slow cooker soup I’ve made the most through the years. Hope you enjoy if you have not tried this one!
For many years I’ve had a yearly soup party at my house in Salt Lake, and this delicious Slow Cooker Black Bean and Rice Soup with Lime and Cilantro was one of the soups I make every year, switching the chicken stock for vegetable stock 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 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!
Ingredients for Slow Cooker Black Bean and Rice Soup:
- black beans with liquid
- petite diced tomatoes
- chicken stock or canned chicken broth (or use vegetable stock for vegetarian or vegan version)
- finely chopped onion
- minced garlic
- ground cumin
- dried oregano (preferably Mexican oregano)
- ground Ancho chile powder (could substitute regular chile powder)
- ground Chipotle chile powder (could substitute finely chopped Chipotle chile in adobo from a can)
- white long-grain rice (I use Uncle Ben’s Converted Rice
- chopped fresh cilantro
Get the complete recipe for Slow Cooker Black Bean and Rice Soup from Kalyn’s Kitchen.
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 Soups in the Slow Cooker or Pressure Cooker:
Use the Index Page for Soup or Stew Recipes to see all the slow cooker or pressure cooker soup recipes that have been featured on this site.