Iowa Girl Eats · by Kristin Porter★ 4.5 (8)
Slow Cooker Black Bean and Rice Soup
NUTRITION · PER SERVING215M COOK
CAL 11%·PRO 21%
CARBS 42G75% OF CAL
7G FIBER0G ADDED0G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker soup of black beans and rice with jalapeño and cumin. Filling, budget-friendly, and naturally vegetarian for any weeknight meal.
mainamericansoupbeans⏲️ slow cooker🥄 saucepan🌀 blenderdairy freegluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2, 15 oz can black beans (drained and rinsed)
- 2 bell peppers (seeded and chopped )
- 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 (Lundberg Rice recommended)
- juice of 1/2 lime
- Toppings: tortilla chips, corn chips, chopped cilantro, guacamole, chopped avocado, sour cream
At a glance
PER SERVING · TIME 215M
CAL 11%·PRO 21%
CARBS 42G75% OF CAL
7G FIBER0G ADDED0G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 15m
- Sodium
- 1219mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.