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It might be spring but that doesn’t mean that I have put my slow cooker away! This 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 a comforting dinner to warm you from the inside out.
Black Bean and Rice Soup Ingredients
This soup is full of pantry staples like beans and rice, it is easy to put together and then let slow cook 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, carrots, 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, as they will cook all day in the slow cooker and stay firm yet get tender. I do recommend soaking your beans the night before making this!
How to Serve This Black Bean and Rice Soup
This zippy soup can be served right from the crockpot or can be meal prepped to enjoy on a busy night. This vegan soup also freezes 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.
I have not tested this soup on the stovetop, but would love to know if you do! 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
1 cup frozen peas and carrots*
- Add all ingredients in 5 quart or larger slow cooker except frozen peas and carrots.
- 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.
- Add frozen and peas carrots and cook 1 hour longer.
- Serve with a side salad! Can be frozen and reheated.
- *you could substitute 1 cup fresh diced carrots. Add these in step 1.