Black Bean and Rice Soup - 2 Sisters Recipes by Anna and Liz
Soups, Stews and Chili/ Vegetarian Recipes

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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  • Reply
    Mary Callan
    January 11, 2014 at 3:20 am

    You're so right – this is a bowl of health! delicious and so perfect for this cold weather 🙂
    Mary x

  • Reply
    January 11, 2014 at 5:25 pm

    Very hearty comfort food for sure, looks delicious! great for a rainy or snowy day! 🙂

    • Reply
      January 13, 2014 at 3:36 pm

      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!

  • Reply
    January 12, 2014 at 6:54 pm

    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!

    • Reply
      January 13, 2014 at 3:40 pm

      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!

  • Reply
    Pamela @ Brooklyn Farm Girl
    January 13, 2014 at 2:51 am

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

    • Reply
      January 13, 2014 at 3:42 pm

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

  • Reply
    Dan from Platter Talk
    January 13, 2014 at 2:52 am

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

  • Reply
    January 13, 2014 at 12:15 pm

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

    • Reply
      January 13, 2014 at 3:43 pm

      Lol. Joanne! Love your comments all the time!

  • Reply
    Tricia @ Saving room for dessert
    January 14, 2014 at 5:45 pm

    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!

    • Reply
      January 14, 2014 at 5:59 pm

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

  • Reply
    Roz Corieri Paige
    January 20, 2014 at 2:50 am

    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!

    • Reply
      January 20, 2014 at 3:20 pm

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

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