Slow Cooker Black Bean and Rice Soup

Slow cooker black bean and rice soup made with pantry staples, bell peppers, jalapeños, and warm spices. This healthy black bean soup recipe is naturally gluten-free, hearty, and filling, with a thick and creamy texture. An easy crockpot soup ideal for meal prep, busy weeknights, and cozy dinners, topped with avocado, tortilla chips, or fresh cilantro.

Ingredients

• 2 (15 oz) cans black beans, drained and rinsed
• 2 bell peppers, seeded and chopped
• 1–2 jalapeño peppers, seeded and finely minced
• 1/2 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon dried oregano
• 1 cup salsa
• 3 3/4 cups gluten-free chicken or vegetable broth, divided
• 3/4 cup long-grain white rice
• Juice of 1/2 lime

Optional Toppings

Tortilla chips or corn chips, chopped cilantro, guacamole, diced avocado, sour cream

Instructions

1. Add the black beans, bell peppers, jalapeños, onion, garlic, chili powder, cumin, salt, oregano, and salsa to a 6-quart slow cooker.
2. Pour in 2 1/2 cups of the broth and stir well to combine.
3. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the vegetables are tender.
4. Carefully transfer about one-third to one-half of the soup to a blender and blend until smooth. Work in batches if needed. Return the blended soup to the slow cooker and stir to combine.
5. About 20 minutes before the soup is done, bring the rice and remaining 1 1/4 cups broth to a boil in a small saucepan. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat and let steam, covered, for 5 minutes.
6. Stir the cooked rice into the soup. Add lime juice gradually, tasting as you go. Adjust salt if needed.
7. Let the soup rest for 15 minutes to thicken slightly before serving with your favorite toppings.

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Tips

• Blend part of the soup for a creamy texture without adding dairy.
• Chop vegetables evenly to ensure consistent cooking.
• Add lime juice slowly to control acidity.

Variations and Substitutions

• Spiciness: Use one jalapeño for mild heat or leave seeds in for extra spice.
• Beans: Swap one can of black beans for pinto beans.
• Rice: Use brown rice, cooked separately, for a heartier texture.
• Vegan: Use vegetable broth and skip dairy-based toppings.

FAQs

Can I cook the rice directly in the slow cooker?
It’s best cooked separately to avoid mushy or undercooked rice.

Can this soup be frozen?
Yes, freeze without toppings for up to 3 months. Thaw and reheat gently.

Is this soup gluten-free?
Yes, as long as the broth and salsa are certified gluten-free.

Serving Suggestions

• Serve with tortilla chips or cornbread on the side.
• Top with avocado and cilantro for freshness.
• Add a dollop of sour cream or dairy-free alternative for creaminess.

Why You’ll Love This Recipe

• Easy slow cooker meal with minimal prep
• Hearty, filling, and budget-friendly
• Naturally gluten-free and easy to customize
• Perfect for meal prep and weeknight dinners