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Black Bean and Rice Soup
This Black Bean and Rice Soup is a simple, cozy, chunky soup that has just the right amount of spice and is so easy to whip up! Perfect topped with cilantro, cheese and more!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
Mexican
Servings:
8
Calories:
194
kcal
Author:
Lorie Yarro
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
or 4 cups cooked beans
1
can diced tomatoes
½
c
uncooked brown rice
1
T
tomato paste
7-8
c
unsalted or low sodium vegetable broth
Juice of ½ lime
2
teaspoon
cumin
1
teaspoon
chili powder
¼
teaspoon
crushed red pepper
¼
teaspoon
cracked black pepper
Dash of cayenne pepper
optional
½
c
fresh cilantro
chopped
1
T
olive oil
Sea salt to taste
Instructions
In a large pot, heat olive oil over medium-high
Add garlic, and onions and heat until onions become soft and translucent.
Add red pepper, celery and carrots and sauté for about 3-5 minutes or until softened.
Add in tomatoes, beans (rinsed), rice, tomato paste, lime juice, spices and broth. (Do not add cilantro at this time.) Stir to combine.
Allow the soup to come to a steady boil and stir frequently until rice has cooked through. (about 35 -40 minutes, but varies by rice).
Turn heat to low and add chopped cilantro. Allow to simmer for about 5-10 minutes.
Serve garnished with extra cilantro, avocado or your favorite toppings!
Notes
If you are low on time, you can just add rice that has already been cooked. If it is pre-cooked, add about 1- 1 ½ c cooked rice.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
36
g
|
Protein:
8
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
1277
mg
|
Potassium:
558
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
6208
IU
|
Vitamin C:
26
mg
|
Calcium:
65
mg
|
Iron:
3
mg