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!
red bell pepper
medium red onion
or 4 cups cooked beans
can diced tomatoes
uncooked brown rice
unsalted or low sodium vegetable broth
Juice of 1/2 lime
crushed red pepper
cracked black pepper
Dash of cayenne pepper
Sea salt to taste
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!
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 1/2 c cooked rice.