Best 5 Crock Pot Black Bean And Brown Rice Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with a delightful Crock-Pot Black Bean and Brown Rice Soup, a symphony of flavors and textures that will warm your soul on chilly days. This hearty soup, brimming with wholesome ingredients, is a perfect blend of zesty spices, tender beans, and fluffy rice, simmered to perfection in a slow cooker. Embark on a culinary adventure as we unveil the secrets behind this comforting dish, along with variations and additional recipes featured in the article. From a savory vegetarian version to a smoky chipotle twist, each recipe promises a unique taste experience that will tantalize your palate. Get ready to savor the goodness of this versatile soup, perfect for busy weeknights, cozy gatherings, or as a nourishing meal prep option.

Here are our top 5 tried and tested recipes!

SLOW-COOKER BLACK BEANS AND RICE



Slow-Cooker Black Beans and Rice image

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 12

1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

CROCK POT BLACK BEAN AND BROWN RICE SOUP



Crock Pot Black Bean and Brown Rice Soup image

With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.

Provided by Kare for Kitchen Treaty

Time 8h20m

Number Of Ingredients 17

4 15- ounce cans black beans (drained but not rinsed (reserve one can for the end of the process))
1 tablespoon olive oil
1 cup diced yellow onion (about half a medium onion)
1 cup diced carrot (about 2 medium carrots)
1 medium jalapeno pepper (seeds removed and finely diced (about 1/4 cup))
1 tablespoon minced garlic (2 - 3 medium cloves)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste if desired
1/4 teaspoon freshly ground black pepper
4 cups vegetable broth
2 tablespoons tomato paste
10 dashes Tabasco sauce (or to taste)
2 cups cooked brown rice
Fresh lime wedges
Diced tomatoes (cilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired)

Steps:

  • Add three cans of black beans to a 3-quart or larger Crock Pot.
  • Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
  • Cook on low 6 - 8 hours.
  • Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
  • Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
  • Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
  • Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

SLOW COOKER BLACK BEAN AND RICE SOUP



Slow Cooker Black Bean and Rice Soup image

Slow Cooker Black Bean and Rice Soup is a filling, healthy, and hearty soup recipe that's easy on the wallet, and waistline!

Provided by Iowa Girl Eats

Categories     entree, kid friendly, light and healthy, soup or stew

Yield serves 6-8

Number Of Ingredients 14

2, 15oz can Mrs. Grimes Black Beans, drained and rinsed
2 bell peppers, seeded and chopped (I use a green and red)
1 - 2 jalapeno peppers, seeded and minced
1/2 yellow onion, chopped
3 garlic cloves, minced
1 Tablespoon chili powder
1-1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup salsa (see notes)
3-3/4 cups gluten-free chicken or vegetable broth, divided
3/4 cup long grain white rice
juice of 1/2 lime
Toppings: tortilla chips, corn chips, chopped cilantro, guacamole, chopped avocado, sour cream

Steps:

  • Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine. Cover then cook on HIGH for 3-4 hours or LOW for 5-6 hours (depending on how big the peppers were chopped.) Scoop approximately 1/3 or 1/2 of the soup into a blender then blend until very smooth. NOTE: you may need to do this in batches as hot liquid expands while being blended! Add blended soup back into the slow cooker then stir to combine.
  • Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan. Place a lid on top then turn the heat down to low and simmer rice for 10 minutes. Remove pan from the heat then let sit and steam with the lid on for 5 minutes. Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached. Add more salt if necessary then let soup sit and thicken for 15 minute before serving with toppings.

CROCK POT BLACK BEANS AND RICE SOUP



Crock Pot Black Beans and Rice Soup image

Make and share this Crock Pot Black Beans and Rice Soup recipe from Food.com.

Provided by ashlynn08

Categories     Brown Rice

Time 8h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 teaspoons dried basil
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon Tabasco sauce
2 (16 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans broth
1 1/2 cups cooked brown rice

Steps:

  • Combine all ingredients except rice in crockpot.
  • Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
  • Add cooked rice before serving.

SLOW-COOKED BLACK BEAN SOUP



Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use homemade vegetable broth. If you don't have time, store-bought broth is fine.
  • Rinse the black beans well before cooking. This will help to remove any dirt or debris.
  • If you don't have a crock pot, you can make this soup in a Dutch oven over low heat.
  • Add more or less chili powder, depending on your desired spice level.
  • Serve the soup with your favorite toppings, such as sour cream, avocado, or salsa.

Conclusion:

This crock pot black bean and brown rice soup is a delicious and healthy meal that is perfect for a busy weeknight. It is easy to make and can be tailored to your own taste preferences. The soup is also a great way to use up leftover black beans and brown rice. So next time you're looking for a quick and easy meal, give this soup a try!

Related Topics