Ultimate Black Bean and Rice Soup
Warm up with a hearty bowl of Ultimate Black Bean and Rice Soup, a comforting, protein-packed recipe that’s bursting with bold flavors and wholesome ingredients. This vegan-friendly soup combines creamy black beans and tender rice with aromatic spices like cumin, smoked paprika, and chili powder, creating a rich and smoky base that's perfectly balanced with a splash of fresh lime juice. A medley of sautéed vegetables—onion, carrot, and celery—adds layers of texture and nutrition, while a quick blend ensures just the right level of thickness. Ready in under an hour, this one-pot wonder is both satisfying and easy to prepare, making it an ideal weeknight dinner or meal-prep favorite. Garnish with fresh cilantro and creamy avocado for a vibrant finish, and watch this recipe become a family favorite. Perfect for anyone searching for “easy black bean soup,” “vegan rice recipes,” or “healthy comfort food”!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 cups cooked black beans (or canned, drained and rinsed)
- 4 cups vegetable broth
- 2 cups cooked white or brown rice
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 medium avocado, diced (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
Sprinkle in the cumin, smoked paprika, oregano, and chili powder. Stir for 1 minute to toast the spices and release their flavors.
Add the cooked black beans and vegetable broth. Stir well, and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
Using an immersion blender, puree a portion of the soup directly in the pot to create a thicker texture, leaving some of the beans and vegetables whole. (Optional: Transfer 2 cups of the soup to a blender, puree, and return to the pot.)
Stir in the cooked rice, lime juice, salt, and black pepper. Adjust seasoning to taste.
Simmer for an additional 5 minutes to heat the rice through.
Ladle the soup into bowls and garnish with chopped cilantro and diced avocado, if desired.
Serve warm and enjoy your Ultimate Black Bean and Rice Soup!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 5.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1042 mg | 22% | |
*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.
