Easy Black Bean Rice Soup (10 Minutes)

White bowl filled with black bean rice soup.

Easy Black Bean Rice Soup (10 Minutes)

This easy black bean rice soup comes together in about 10 minutes using frozen rice, canned beans and pantry spices. It’s cozy, flavorful and perfect for nights when you want something warm and satisfying without extra effort.

Course Soup

Cuisine American, Mexican

Keyword black bean mexican soup, black bean rice soup, mexican black bean rice soup, taco soup with rice

Prep Time 1

Cook Time 9

Total Time 10

Servings

Calories 347kcal

Author Samantha Rowland

Ingredients

1/2 medium red onion
2 cans black beans (15 oz cans) drained and rinsed well
28 oz fire-roasted crushed tomatoes
2 cups vegetable broth go up to 3 cups if you want a thinner soup
10 oz frozen jasmine rice 1 frozen package from Trader Joe’s - about 2 cups
2 tablespoons taco seasoning
1 teaspoon salt

Instructions

Microwave the rice if it’s frozen. Alternatively I like to let it defrost in the fridge all day, then no microwaving required.
10 oz frozen jasmine rice
Chop onion (I love using the mini food processor for this).
1/2 medium red onion
Heat a pot over medium heat and spray with avocado oil. Add onion and cook 2-3 minutes.
Add black beans, crushed tomatoes, vegetable broth, frozen rice, taco seasoning and salt to the pot with the onions. Stir well and cover.
2 cans black beans (15 oz cans), 28 oz fire-roasted crushed tomatoes, 2 cups vegetable broth, 2 tablespoons taco seasoning, 1 teaspoon salt
Bring soup to a simmer (stirring occasionally). Once simmering, turn off heat.
Optional: Blend about half the soup with an immersion blender to help thicken.
Serve with your favorite toppings, I love chopped red onion, avocado and cilantro.

Notes

Warm or thaw the rice first. If you’re using frozen rice, microwave it or thaw it in the fridge before adding it to the pot. Adding it frozen will increase the cooking time.
Adjust the soup thickness easily. Add more vegetable broth if you prefer a thinner soup. For a thicker texture, blend about half the soup with an immersion blender and stir it back in.
Rice absorbs broth as it sits. If you make the soup ahead of time, the rice will soak up liquid. Add extra vegetable broth or water when reheating until it reaches your desired consistency.

Nutrition