Black Bean and Rice Soup

Black Beans and Rice Soup ~ is made with celery, onions, vegetable stock and steamed rice. These are the basic ingredients needed to make this a fabulous meal!  This dish can be either a soup or a stew, it offers a rich and thick texture leaving you to think it's a stew, but don't be fooled, it's easily prepared as a soup.  So nutritious and delicious, you'll be amazed at how fast you can make this and have dinner ready in minutes!

Black beans have plenty of protein and fiber, leaving you full longer, while the rice adds a velvety texture to it.  Rice is a great source of complex carbohydrates which gives us the energy we need. The healthier choice would be the brown rice, but I prefer using white rice with my soups.

My family loved this black bean and rice soup so much, I didn't need to make anything else.  It's a meal all alone; and it's perfect for those meatless Mondays.

I used organic black beans and simmered the soup with a few ingredients for about 20 minutes. And, while I was simmering the soup, I also steamed one cup of white rice, adding it to the soup at the very last minute. Very easy, and very filling.  No need to use a pressure cooker or crock pot with this recipe.  As a quick meal, it will surely become every ones favorite, especially my vegetarian friends.

A great recipe for you to try.  We like to call this one - a bowl of health!  Enjoy! 

 Black Bean and Rice Soup

  • 2 cans (15 ounce) organic black beans- rinsed
  • 2 cups vegetable broth or chicken stock
  • 2 cups water
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 medium onion - peeled, chopped
  • 2 celery stalks- chopped
  • 3 Tbsp. olive oil
  • 1 cup steamed rice
  • grated Parmesan cheese, at table

In a large soup pot, heat olive oil and add the onion and sauté until the onions become translucent, about 3 to 5 minutes.  Add the stock, water, salt, cayenne pepper and black beans.

Bring soup to a low boil.  Lower the heat and simmer for 15 minutes.

In the meantime, prepare the rice and follow the directions of the package to steam the rice. 
Finally, add the cooked rice into the bean soup and stir until well combined for about 2 minutes, or until heated through. Turn off the heat. 

Taste the soup and season with salt and pepper to taste. 
Serve with some grated parmigiano cheese on top.  Serve warm.

Serves 6 to 8

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  1. You're so right - this is a bowl of health! delicious and so perfect for this cold weather :)
    Mary x

  2. Very hearty comfort food for sure, looks delicious! great for a rainy or snowy day! :-)

    1. Thank you Michael, and welcome to out site! It's so nice to meet you too! We enjoy this soup all winter long, hope you will too. Enjoy!

  3. What wonderful soup for cold weather. Simple, "unfussy" as a teacher of mine used to say, and soul satisfying. Well done you two! There are so many recipes out there that require a lot of work, and they are beautiful and delicious, but they are just not practical for every day eating. This is my kind of food. Thanks. Buon domenica!

    1. Grazie Adri!! Yes, that is our style these days, cooking without a lot of work, and without sacrificing flavor!
      Thanks again for your lovely comment.
      Un Bacione!

  4. This looks like great soup, especially because I love black beans so much! Definitely going to give it a try!

    1. Thanks Pamela! So nice to see you again! Black beans are my favorite as well!

  5. I truly love every thing in this bowl and could eat it every singe day. Love your rendition, Ladies!

  6. A stick to your ribs but not your thighs soup! My favorite kind.

    1. Lol. Joanne! Love your comments all the time!

  7. I've thought a lot about this recipe since I saw it on your email post. It's amazing how something like this can be so simple yet so satisfying. I need to make it! I think I'm going to make your bolognese this weekend. Can't wait to try it!

    1. Thanks Tricia! would love to hear how the sauce turns out for you!

  8. I love black bean soup, so full of healthy fiber and flavor! Love how you added rice in your recipe and so perfect for these cold January evenings!

    1. Thanks Roz, This happens to be one of our favorite soups and our Dad's too.


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