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5 from 2 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 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Lorie Yarro


  • 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
  • 1/2 c uncooked brown rice
  • 1 T tomato paste
  • 7-8 c unsalted or low sodium vegetable broth
  • Juice of 1/2 lime
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cracked black pepper
  • Dash of cayenne pepper optional
  • 1/2 c fresh cilantro chopped
  • 1 T olive oil
  • 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.