The idea of writing a post about what I’m feeding my kids these days has been swirling around in my brain for the past few months, until I realized it’d be about a paragraph long. Right now, at 4 and 1 year old (eek! HOLD ME!) they eat what we eat!
When Ben and I started introducing table food to Lincoln, we went at a snail’s pace. To be fair, we’d just found out he had a dairy allergy, my nephew was diagnosed with severe food allergies around the same time, plus I’d just been slapped with a Celiac Disease diagnosis, so we were looking at food very differently than ever before. That said, we were cautious about how and when we introduced new foods to him. Plus we were first time parents. Hello – we had no idea what we were doing!
This time around, we’ve been throwing EVERYTHING Cam’s way and it’s been a blast. The kid is a garbage disposal! Since he doesn’t have any food allergies that we know of he mostly eats what we eat, including the Slow Cooker Black Bean and Rice Soup I’ve made about 10 times in the past two months. He (and we!) are obsessed.
This is the second recipe I’m sharing in partnership with Mrs. Grimes beans, which originated in Grimes, IA in 1902. (Be sure to try the Fiesta Pork, Bean and Green Chili Chili I made using their chili beans – sooo good!) Mrs. Grimes beans are available at Hy-Vee, Fareway and select Walmart stores. Click here for a digital coupon. This time I’m featuring their black beans as the star of my hearty yet healthy Slow Cooker Black Bean and Rice Soup.
Mrs. Grimes Black Beans, peppers, onions, garlic, salsa, chicken broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender. To finish up, half the soup is blended until thick and creamy then stirred back into the soup with cooked white rice to create a delicious dish that feels stick to your ribs, but is low-fat, crazy-healthy, and gluten-free of course.
Like I always say, if a baby will eat it you know you’ve got a winner, and both boys happily chow down on this soup any time I serve it for supper. The leftovers get better and better so the boys and I eat bowls of it for lunch at least a couple days afterwards.
I like to cool Lincoln and Cameron’s bowls down by stirring in guacamole, which not only bumps up the good-fat content for their growing bodies and brains, but keeps them full until the next meal. HAHAHA what am I saying we all know children never stop eating. Anyway, I load Ben’s and my bowls up with lots of sour cream, chopped avocado, and plenty of fresh cilantro.
Ready to dig in?
This is one of those “dump (almost) all the ingredients into a slow cooker then push on” kind of recipes. Yes! To a 6-quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 – 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and dried oregano. Place a lid on top then cook for 3-4 hours on HIGH, or 5-6 hours on LOW.
When the soup has 20 minutes left to cook, simmer 3/4 cup long grain white rice in a saucepan with 1-1/4 cups chicken broth. While that’s cooking, scoop 1/2 – 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth. Stir both the rice and blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit of salt if necessary.
The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream. I hope you love this delicious, filling, and healthy slow cooker recipe as much as we do – enjoy!
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Slow Cooker Black Bean and Rice Soup
Description
Slow Cooker Black Bean and Rice Soup is a filling, healthy, and hearty gluten-free slow cooker recipe that's easy on the wallet, and waistline!
Ingredients
- 2, 15oz can Mrs. Grimes Black Beans, drained and rinsed
- 2 bell peppers, seeded and chopped (I used 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
Directions
- 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.
Notes
- I used my Secret-Ingredient Restaurant-Style Salsa for this soup.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Faribault Foods sponsored this post, and has paid me to write about its Mrs. Grimes Beans products. Samples were provided to me free of charge by Faribault Foods. The opinions expressed herein are my own and based on my own experiences.
Blend half the soup? Interesting, I don’t cook much but I would imagine this is how to make soup thicker. I like to stir plain greek yogurt into my soups like this as a sour cream replacement. :) Thanks for sharing!
Exactly, Nicole! Nice and thick and smooth. Hope you love it!
This looks delicious! and so easy to make vegetarian by using veggie stock instead so my boyfriend can eat it too! thanks for the great idea :)
Definitely! Super easy swap. :)
This looks amazing- definitely making this Thursday when we get snow. I made your maple, apple, and bourbon cocktail on Sunday and it was absolutely wonderful! Thank you for sharing!
Snow – ACK!! Where are you located? So glad you loved the cocktail, too!
My daughter is a week older than Cameron and she eats pretty much anything I put in front of her (yippee!) but I have yet to try soup. How do you do that? Do you try to go for more solids with broth drained or does he use a spoon reasonably well? Clara thinks a spoon is for holding in the hand you aren’t using to shovel food in your mouth! 😂
Every time he’s held a spoon he’s immediately thrown it to the floor – definitely not feeding himself with anything but his hands right now! 🤣 That said, this soup is really thick so I just spoon feed it to him. For brothy soups I drain away most of the liquid so it’s just the solid food that he eats.
Could one substitute brown rice for the white rice?
Sure! You’d just need to adjust the amount of broth according to the brown rice cooking instructions.
This looks like another fantastic soup recipe, excited to try it!
Hope you love it, Lynn!
I have a 3 and 1 year old… I truly enjoy your blog …. BUT I just don’t understand how your kids/babies eat soup?!? I’m jealous and confused!
I think it’s repetition – I fed Lincoln soup when he was 2 or so and he loved it so I kept making it over and over and over. I spoon feed it to my 1 year old – he doesn’t feed himself from a spoon yet!
Is the nutrition information available?
Hi Terri! I recommend a website like Livestrong or MyFitnessPal if you need that information!
THIS is in the crockpot right now!! We have an insanely busy evening with sports, work schedules and school meetings. I’m hoping this will save my sanity. Serving with some cheese quesadillas (loosely termed – really toasted cheese on a tortilla!!). Already smells amazing in here. I upped the cumin a bit because we all love cumin flavor. Will let you know the results!
YUMMMMM quesadillllaaaaas – my favorite. :) Hope you love it, Melissa!
Hi Kristin! Have you ever done this on the stovetop? I don’t have a crockpot bc of space constraints, but I’d love to make this recipe. Thinking it would need to simmer at least an hour?
I haven’t but I’m sure it would work just fine! I’d saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.
This recipe sounds delicious! Instead of taking some out and blending it in a blender, would you be able to use an immersion blender in the crockpot to just blend some of the soup? Thank you!
Definitely!
lovely, great set of ingredients here and happy for you that your kids can enjoy it too without any allergies!
Used the immersion blender to smooth the soup out and did not add the rice. it was delicious!!!
I made this last night to take to our small group and it was a major hit. I added chicken just because I had some that needed to get used. The crockpot was practically licked clean. Thank you for sharing!
What a delicious soup, can’t wait to try it out!
I made this tonight. Served it with avocado and extra limes. My kiddos asked for the leftovers for lunch! Yesssss! This was better than expected!
This was GREAT!! Super easy to put together and everyone loved it! I didn’t have as much salsa as I though we had, so I ended up using half tomatillo salsa, and half fire-roasted canned tomatoes, and it worked really well. Thanks for another wonderful recipe!
Made this and we absolutely loved it! Having the leftovers tonight. Have you ever tried freezing this? If so, does it tolerate freezing well?
I was wondering the same thing Kathy!
I’m so glad to hear it, Kathy! I think the base without the rice would freeze wonderfully! I’d wait to add rice until you’ve defrosted and reheated.
Thanks Kristin!
Bet I could use an immersion blender. Right?
I’m curious why you cook the rice separately. I’m thinking I could add to the crockpot and have one less pan to wash.
White rice turns to mush in the crock pot!
I have tried a few of your recipes and have loved them, and I am anxious to try more. Your pictures are great and instructions easy to follow, and can I just say that I appreciate your use of correct grammar and punctuation? Some blogs, no matter how interesting their recipes are, just turn me off because the writing is so horrible. Seriously, people, if this is your profession, be professional about it. Thank you, Iowa Girl. #impressed
Why does it look as if there is ground beef on your platter of ingredients but the recipe doesn’t list any ? It may just be my eyes but I swear it is driving me nuts !!
I submitted a comment regarding ground beef but I was finally able to blow up the picture and it’s salsa !!! So please ignore my last comment – great recipe !!!
Black bean soup has never appealed to me, but being that our family is trying to go meatless more often, I decided to give it a go… Oh my gosh, where has this been all my life? Both my kids plowed right through it! It is definitely going on the frequent repeater list…thanks for another delicious option!
I made this at work this week and everyone LOVED it!
I prepped the ingredients at home and then combined it in our work crock pot. By the time we ate it was more like stew. I served it with corn chips, chopped avocado, mexican crema, and cilantro. BIG hit!!
I cant wait to make it for my husband.
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Any thoughts on substituting riced cauliflower for the rice?
Does this freeze well ?
Made this last night. Smelled great in the slow cooker, but the results were unimpressive. Way too much rice. I’m not sure what else it needs, but it was missing something… We’ve had success with other IGE recipes, just not going to make this one again.