This slow cooker black bean and rice soup is not only a great pantry staple dinner but perfect for those chilly spring nights when the air is damp and you need a comforting dinner to warm you from the inside out.
Black Bean and Rice Soup Ingredients
This plant based soup is full of pantry staples like beans and rice which makes it is easy to put together in the morning and then the slow cooker work its magic all day! I meal prepped this in my slow cooker for a busy week and it was so nice to have dinner done and waiting for us after a busy day.
This recipe contains dried black beans, rice, diced tomatoes, celery, onion and spices. It has fantastic taste from cumin, chili powder and basil. The black beans and rice get ‘creamy’ in the slow cooker making this thick and hearty soup an amazing comforting dinner after a long day. If you love soup check out these other soup recipes on the blog:
This soup tastes best with dried black beans that have been soaked overnight. The black beans will cook all day in the slow cooker, stay firm yet get tender. I do recommend soaking your beans the night before making this!
How to Serve Slow Cooker Black Bean and Rice Soup
This zippy vegan soup can be served right from the crockpot or can be meal prepped to enjoy on a busy night. Leftovers freeze really well! This soup has become a favorite of ours and is a delicious vegan soup.
We love to serve this with a delicious green salad on the side. A salad with a southwest taste pairs perfectly, like this Oil Free Cilantro Tahini Kale Salad. This thick and hearty soup would also go well over a baked sweet potato. YUM! I think I will do that with the leftover black bean and rice soup in my freezer.
Frequently Asked Questions
Here are some questions about black beans and rice soup:
- How healthy are black beans and rice?
Rice and beans is a great plant based combination that can contain up to 12 grams of plant protein per serving (1 cup = serving). This healthy rice and beans combination also contains 10 grams of fiber.
- Do you add cooked or uncooked rice to soup?
For this slow cooker soup, you will need to add uncooked rice. Because this vegan soup is cooked in a crockpot all day, your rice will have plenty of time to cook to a soft rice texture.
- Do black beans need to be soaked before adding to the slow cooker?
I recommend soaking black beans the day before making this soup.
- Could I make this slow cooker soup on the stovetop?
I have not tried that, but you could and would just need to adjust the cooking time.
If you make this soup, tag @badtothebowl on social media.
Slow Cooker Black Bean and Rice SoupCourse: Soup Bowl, VeganCuisine: SouthwestDifficulty: Easy
Black bean and rice soup is made in the slow cooker and is zippy and colorful – a family favorite!
30 ounces of vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) tomato sauce
1 cup diced white onion
1 cup celery, diced
2 garlic cloves, minced
1 Tblsp sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cup dried black beans, soaked overnight and rinsed well
3/4 cup uncooked rice (white or brown)
- Soak black beans overnight, drain and rinse well.
- Add all ingredients in 5 quart or larger slow cooker. Stir to combine.
- Cover and cook on high for 1 hour.
- Reduce heat to low and cook for 4 – 5 hours or until vegetables, rice and beans are tender.
- Serve with a side salad! Refrigerate leftovers or freeze in freezer safe containers. Thaw and reheat.
- I have made this adding some extra veggies near the end of cooking time! If so desired, add 1 cup frozen peas and carrots for the last hour of cooking.