This Black Bean and Rice Soup is a comforting, chunky soup with just the right amount of spice and is easy to make. Top it with cilantro, cheese, avocado, or your favorite garnishes.
Black Bean and Rice Soup: a soup for all seasons!
This recipe might feel seasonal, but soup is always welcome—especially when you need something soothing. After a recent cold, this soup helped clear my sinuses and warmed me up, so I wanted to share it.
I prefer really thick, chunky soups, so this one leans that way. It could almost pass for a chili, but it has plenty of broth, so it’s still a soup. Either way, it’s hearty and satisfying.
There’s no need to overthink it — this soup is simple and delicious.
It’s a one-pot meal that makes plenty for leftovers. Soups like this often taste even better the next day as the flavors meld, which meant leftovers kept me happy all week.
If you prefer a thinner, more broth-forward soup, add extra broth because the rice absorbs a lot of liquid and thickens the pot. Otherwise, follow the recipe for a chunky, filling soup.
What you will need to make this black bean and rice soup:
It may look like a lot of ingredients at first, but many are spices or optional. Here are the essentials.
The main ingredients:
- Black beans: canned is fine — just be sure they’re pre-cooked.
- Rice: uncooked brown rice unless you use pre-cooked rice to save time.
- Broth: vegetable broth works well; a mix of vegetable and chicken broth is also tasty.
- Carrots
- Red bell pepper: add two if you like more veggies; one red and one green also works.
- Celery
- Onion
- Diced tomatoes
- Tomato paste: optional, it helps thicken the soup slightly.
- Garlic
- Cilantro for garnish and added brightness.
- Spices and seasonings such as cumin, chili powder, crushed red pepper, black pepper, and salt.
Not too many items, and most are pantry staples.
Check out these other soup recipes you will love:
- WHITE BEAN, KALE AND BUTTERNUT SQUASH SOUP
- CHUNKY ITALIAN VEGETABLE SOUP
- SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
- BLACK BEAN AND RICE SOUP
- MAPLE ROASTED SWEET POTATO CARROT SOUP
- SLOW COOKER SWEET POTATO CHILI
- PUMPKIN QUINOA CHILI
- TOMATO TORTELLINI SOUP
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Black Bean and Rice Soup
Ingredients
- 1 red bell pepper, diced
- 4 medium carrots, diced
- 1 medium red onion, diced
- 3 celery stalks, diced
- 3-4 garlic cloves, minced
- 2 cans, or 4 cups cooked black beans
- 1 can diced tomatoes
- 1/2 c uncooked brown rice
- 1 T tomato paste
- 7-8 c unsalted or low sodium vegetable broth
- Juice of 1/2 lime
- 2 tsp cumin
- 1 tsp chili powder
- 1/4 tsp crushed red pepper
- 1/4 tsp cracked black pepper
- Dash of cayenne pepper, optional
- 1/2 c fresh cilantro, chopped
- 1 T olive oil
- Sea salt to taste
Instructions
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In a large pot, heat the olive oil over medium-high heat.
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Add the garlic and onion and cook until the onion is soft and translucent.
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Add the red pepper, celery, and carrots. Sauté about 3–5 minutes until softened.
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Stir in the diced tomatoes, rinsed beans, rice, tomato paste, lime juice, spices, and broth. Do not add the cilantro yet. Stir to combine.
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Bring the soup to a steady simmer and cook, stirring frequently, until the rice is tender, about 35–40 minutes (time varies by rice).
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Reduce heat to low, add the chopped cilantro, and simmer another 5–10 minutes to meld flavors.
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Serve hot, garnished with extra cilantro, avocado, cheese, or other favorite toppings.
Notes
Nutrition
Carbohydrates: 36g,
Protein: 8g,
Fat: 3g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?
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