Best Crock Pot Vegan Black Bean And Brown Rice Soup Recipes

Slow Cooker Black Bean and Rice Soup image

Provided by Iowa Girl Eats

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 image

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:

Blockbuster Vegetarian Crock Pot Black Bean Soup image

Provided by Sharon123

Time 6h

Yield 10 serving(s)

Number Of Ingredients 20

1 lb dried black beans (soaked overnight)
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 garlic cloves, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice or 1/2 cup brown rice
sour cream
lime wedge
cilantro

Steps:

Soak beans overnight in water to cover.
If you don't soak the beans overnight:.
In a large pot over medium heat, place the beans in three times their volume of water.
Bring to a boil and let boil 10 minutes.
Cover, remove from heat and let stand 1 hour.
Drain and rinse.
In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
Cook for 3-7 hours on high, depending on how hot your cooker gets.
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
Cook on low, 2 to 3 hours.
Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
Puree half the soup with a blender or food processor, then pour back into the pot before serving.
Serve with lime wedges, sour cream, and cilantro.
Enjoy!