This Black Bean and Rice Soup is a simple, cozy, chunky soup with just 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 hearty black bean and rice soup is comforting any time of year. I made it when I had a cold and it opened my sinuses while warming me from the inside out. Thick, chunky, and full of vegetables and spice, it’s an easy one-pot meal that keeps well as leftovers.
The texture is intentionally on the chunky side — almost like a chili — but the presence of broth keeps it firmly a soup. If you prefer a thinner, more brothy soup, simply add extra broth or use less rice. Otherwise, follow the recipe for a satisfying, stew-like bowl that pairs well with simple toppings.
Below I’ve summarized what you need, how to prepare it, and a few notes to make the soup your own. This recipe yields plenty for a family dinner and makes excellent leftovers — the flavors deepen after a night in the fridge.
If you want to speed things up, use pre-cooked rice. That shortens the cook time considerably while preserving the flavor. Otherwise the uncooked rice will absorb liquid and create a rich, thick texture.
What you will need to make this black bean and rice soup:
The ingredient list looks longer than it is because many items are simple spices. Most ingredients are commonly found in any kitchen, and several are optional depending on how spicy or herb-forward you like the soup.
Main ingredients:
- Black beans: Canned black beans work great — just be sure they are pre-cooked and drained and rinsed.
- Rice: Uncooked brown rice for texture, or use cooked rice to save time.
- Broth: Vegetable broth keeps it vegetarian; you can use a mix of vegetable and chicken broth if preferred.
- Carrots, red bell pepper, celery, and onion: These aromatics build flavor and add texture.
- Diced tomatoes and tomato paste: Tomatoes add acidity and body; tomato paste thickens slightly.
- Garlic and cilantro: Garlic for depth; cilantro added at the end for brightness and garnish.
- Spices: Cumin, chili powder, crushed red pepper, cracked black pepper, and optional cayenne for heat.
- Lime juice: A squeeze of lime brightens the soup before serving.
- Olive oil and sea salt: For sautéing and seasoning to taste.
Other soup ideas to try
- 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 (or 1–1½ cups cooked rice)
- 1 tablespoon tomato paste (optional)
- 7–8 cups low-sodium vegetable broth
- Juice of 1/2 lime
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon 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 the garlic and onions; cook until the onions are soft and translucent, 3–5 minutes.
- Add the diced red pepper, celery, and carrots. Sauté until the vegetables begin to soften, about 3–5 minutes.
- Stir in the diced tomatoes, rinsed beans, rice, tomato paste (if using), lime juice, spices, and broth. Do not add the cilantro yet. Mix well to combine.
- Bring the soup to a steady boil, then reduce heat to a simmer. Stir frequently and cook until the rice is tender, about 35–40 minutes (time varies by rice type).
- When the rice is cooked, lower the heat and stir in the chopped cilantro. Simmer for another 5–10 minutes to meld flavors.
- Adjust salt and spices to taste. Serve hot, garnished with extra cilantro, avocado slices, shredded cheese, or other favorites.
Notes
If you’re short on time, use cooked rice: add about 1–1½ cups cooked rice near the end of cooking and warm through for a quick version.
Nutrition
Calories: 194 kcal • Carbohydrates: 36 g • Protein: 8 g • Fat: 3 g • Fiber: 9 g
Nutrition values are approximate and should be used as a general guide.