This is the classic black bean soup recipe you’ve been looking for! Simple ingredients. Hearty and filling. I make this a couple of times a month and everyone gobbles it up!
The beautiful thing about this meal is how quickly it comes together. There is very little prep and it only needs to simmer for 15 minutes and then it’s done! Get your rice cooking early and you’ll have a delicious, healthy and hearty meal on the table in no time.
Classic Black Bean Soup and Rice
The classic black bean soup recipe you’ve been looking for! A half bowl of soup and a half bowl of rice is the ultimate comfort food.
- 2 cans seasoned black beans (drained but not rinsed)
- 1 can vegetable broth (or chicken broth if you prefer)
- 1 1/2 cups water
- 2 T. olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 2 tsp. chili powder
- 1/4 tsp. cumin
- Rice (your favorite kind)
- In a large sauce pan, saute onions and garlic in olive oil until tender.
- Add chili powder and cumin and stir.
- Add remaining ingredients and let simmer for 15 minutes.
- Use immersion blender to blend some of the beans and leaves some of the beans whole. OR put half of soup in blender and blend then return to pot.
- To serve place a cup of rice in bowl and our in the soup.
- Garnish with fresh cilantro and shredded cheese, if desired.
Classic Black Bean Soup and Rice
Do you have a favorite topping for black bean soup? I love my cilantro and cheese but I’d love to hear some more delicious options!
Happy black bean soup making! 🙂
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Well, I gotta say that this looks very interesting. I have never thought of preparing a dish like this. I love your unique ideas.
When I make black beans and rice (not soup), I add 1lb. hot Italian sausage and sprinkle a bit of olive oil and red wine vinegar on it. I garnish it with a dollop of sour cream and chopped green onions. These things would also work well with your soup version.
That sounds yummy! Thanks Jill!
When you say 1 can of broth, do you mean measure it in a bean can, or do you mean a container of broth of a given measurement?
Hi Jenna! For “1 can of broth” I mean 14.5 ounces of broth. So if you have a can of just broth, open it and dump it. If you have a larger container of broth then go ahead and measure it out with your empty can of beans. OR it’s about 1 and 3/4 cups broth. Thanks for stopping by!
I recommend adding the specific amount to the recipe itself! A “can” is a little confusing, since there are many different sizes of cans. Thank you!
I like to top anything black bean with plain yogurt (in place of sour cream)and lots of lime and jalapenos slices.
Doesn’t this soup freeze well? It looks super yummy but when cooking for one i would be eating it all week.
That’s suppose to say does not doesn’t
Made this and then let it steep In my crock pot for the afternoon. Great! K