Slow Cooker (or Stovetop) Vegetarian Black Bean and Rice Soup with Lime and Cilantro

Kalyn's Kitchen
15Ingredients
130Calories
75Minutes

Ingredients

  • 15 ounces black beans (each, with liquid)
  • 14 1/2 ounces diced tomatoes (each petite)
  • 1 1/2 cups chicken stock (or canned chicken broth, or use vegetable stock for vegan version)
  • 1/4 cup finely chopped onion
  • minced garlic (1 tsp., or more)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chile powder (ground ancho, i used penzeys)
  • chile powder (could substitite regular)
  • 1/4 teaspoon chile powder (ground chipotle, i used penzeys)
  • 1 can chipotle chile
  • 1/4 cup rice (white long-grain, not more!)
  • converted rice (i use uncle ben's, for south beach)
  • 1/4 cup fresh lime juice (2 limes)
  • 1/2 cup chopped fresh cilantro (or more)
Read Directions

NutritionView more

130Calories
Sodium15%DV370mg
Fat2%DV1g
Protein14%DV7g
Carbs8%DV23g
Fiber24%DV6g

PER SERVING *

Calories130Calories from Fat9
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0g0%
Trans Fat
Cholesterol<5mg1%
Sodium370mg15%
Potassium520mg15%
Protein7g14%
Calories from Fat9
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber6g24%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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