Black Bean and Rice Soup
This black bean and rice soup is simple, flavorful and filling. Made with black beans, rice, vegetables and the perfect amount of spice it's easy to make in the slow cooker or on the stovetop plus vegan, vegetarian and gluten-free!
Servings: 8 Servings
Calories: 118kcal
Ingredients
- 1 1/2 cups dried black beans , soaked overnight
- 3/4 cup uncooked rice , white or brown
- 30 ounces vegetable broth
- 1 can 14.5 ounces diced tomatoes , undrained
- 1 can 14.5 ounces tomato sauce
- 1 cup white onion , diced
- 1 cup celery , diced
- 2 garlic cloves , minced
- 1 tablespoon 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
- fresh cilantro or green onions , optional
Instructions
- Soak black beans overnight, drain and rinse well.
- Rinse rice in a colander.
- 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.
- Garnish with cilantro or green onions. Serve with a side salad!
Notes
- 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.
- Refrigerate leftovers or freeze for up to 3 months in freezer safe containers. Thaw and reheat.
- Stovetop: If you would like to make this on the stovetop you will need to use 2 cans or 4 cups cooked black beans. Saute garlic, onion and celery in a bit of olive oil. Add remaining ingredients except garnish, plus additional 3 cups broth. Bring to boil then reduce heat slightly and cook until rice is tender about 35-45 minutes.
Nutrition
Calories: 118kcal