Spicy Black Bean and Rice Soup
Warm up with a bold and satisfying bowl of Spicy Black Bean and Rice Soup, a hearty and wholesome meal that’s packed with flavor and perfect for weeknights. This plant-based recipe combines tender black beans, perfectly cooked rice, and a medley of aromatic spices like cumin, smoked paprika, and chili powder, all simmered in a rich vegetable broth with tomatoes for a smoky kick. Diced jalapeño and optional cayenne pepper bring the heat, while fresh lime juice and cilantro brighten every bite. Ready in just 45 minutes, this easy and nourishing soup is a delicious one-pot option that’s vegan, gluten-free, and ideal for meal prep. Top with creamy avocado and crunchy tortilla chips for a restaurant-worthy finish that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 3 cups black beans, rinsed and drained
- 2 cups cooked white or brown rice
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes (with juices)
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, diced (for garnish)
- 1 cup tortilla strips or crushed tortilla chips (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion, garlic, and jalapeño, and sauté for 3-4 minutes, or until the onions are translucent.
Stir in the diced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Add the ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Add the black beans, cooked rice, vegetable broth, and canned diced tomatoes (with their juices). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
Stir in the lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with diced avocado and tortilla strips or crushed tortilla chips before serving.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7243 mg | 315% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 53.9 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 902 mg | 69% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7110 mg | 151% | |
*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.
