This Black Bean and Rice Soup is a cozy, chunky dish with the right amount of spice and is easy to make. Serve it topped with cilantro, cheese, avocado, or your favorite garnishes.
Black Bean and Rice Soup: a soup for all seasons
This simple, warming soup is great any time of year. I made it while recovering from a cold and it helped clear my sinuses and lift my spirits—perfect when you need something nourishing and flavorful.
I prefer thick, chunky soups, so this version is hearty and satisfying. It borders on a chili, but since it has broth, it’s still a soup. It’s a one-pot meal that yields plenty of leftovers—often even better the next day once the flavors have had time to meld.
If you prefer a thinner broth, add extra stock when cooking since the rice soaks up liquid and thickens the soup. Otherwise the recipe as written makes a rich, chunky bowl.
What you will need to make this black bean and rice soup
The ingredient list may look long in the photo, but many items are spices or pantry staples. You can customize amounts and omit optional seasonings to suit your taste.
Key ingredients:
- Black beans: canned or pre-cooked beans work best for convenience.
- Rice: uncooked brown rice is used in the recipe; you can use cooked rice to shorten cook time.
- Broth: vegetable broth is great, or use a mix of vegetable and chicken broth if needed.
- Vegetables: carrots, red bell pepper, celery, and onion.
- Tomatoes: diced tomatoes and a spoonful of tomato paste to add body.
- Aromatics & herbs: garlic and plenty of fresh cilantro for finishing.
- Spices: cumin, chili powder, crushed red pepper, cracked black pepper, and an optional dash of cayenne for heat.
- Olive oil, lime juice, and sea salt to taste.
Other soup recipes you might like
- White Bean, Kale and Butternut Squash Soup
- Chunky Italian Vegetable Soup
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Maple Roasted Sweet Potato and 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 black beans (or 4 cups cooked beans), rinsed
- 1 can diced tomatoes
- 1/2 cup uncooked brown rice
- 1 tablespoon tomato paste
- 7-8 cups 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 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Sea salt to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add garlic and onions; cook until the onions are soft and translucent.
- Add red pepper, celery, and carrots. Sauté about 3–5 minutes until softened.
- Stir in diced tomatoes, rinsed beans, rice, tomato paste, lime juice, spices, and broth. Do not add cilantro yet.
- Bring the soup to a steady simmer and cook, stirring occasionally, until the rice is tender—about 35–40 minutes, depending on the rice.
- Reduce heat to low, add the chopped cilantro, and simmer 5–10 minutes to meld flavors.
- Serve hot, garnished with extra cilantro, avocado, shredded cheese, or other favorite toppings.
Notes
If you’re short on time, use 1–1 1/2 cups of pre-cooked rice instead of uncooked rice. Add it near the end of cooking so it doesn’t become mushy.
Nutrition
Calories: 194 kcal, Carbohydrates: 36 g, Protein: 8 g, Fat: 3 g, Fiber: 9 g. Nutrition information is an estimate and should be used as a guideline.
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