Chunky Rice and Bean Soup
Cozy up with a bowl of Chunky Rice and Bean Soup, a hearty and wholesome recipe bursting with vibrant vegetables, tender rice, and protein-packed beans. Perfect for busy weeknights, this one-pot wonder comes together in just 45 minutes and provides a satisfying, plant-based meal for the whole family. Flavored with smoky paprika, earthy cumin, and fragrant oregano, each spoonful delivers a comforting kick of warmth and spice. The addition of freshly squeezed lemon juice and a sprinkle of parsley takes the flavors to the next level, making this soup as refreshing as it is filling. Naturally vegan, gluten-free, and loaded with fiber, it's a nutritious choice that's also freezer-friendly for meal prepping. Serve it with crusty bread or a light salad for a hearty, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 cup cooked white or brown rice
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juices), vegetable broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then lower the heat and let it cook for 10 minutes to allow the flavors to meld together.
Add the cooked rice, kidney beans, and black beans to the pot. Stir well and cook for another 10 minutes until the beans are heated through.
Taste and adjust seasoning if needed. If desired, stir in freshly squeezed lemon juice to brighten the flavors.
Serve the soup hot, garnished with chopped fresh parsley if using. Enjoy!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7675 mg | 334% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 51.3 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6821 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
