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5 from 5 votes

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 Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: Mexican
Servings: 8
Calories: 194kcal
Author: Lorie Yarro

Ingredients

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: 194kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1277mg | Potassium: 558mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6208IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 3mg