Black Bean and Rice Soup

Black Bean and Rice Soup by

Here’s a delicious and easy recipe for Black Bean and Rice Soup. You’ll need black beans, celery, onions, vegetable stock, and steamed rice to make it. It’s a hearty and satisfying meal that’s perfect for any occasion. Simple, flavorful, and very filling! Plus, it’s a convenient and inexpensive meal when you need one. Only need a handful of staple ingredients to make this soup into a fabulous meal!

Reasons to Make this Black Bean and Rice Soup…

  • This Black Bean and Rice Soup is a hearty soup and one that 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.
  • It is most 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 brown rice, but I prefer using white rice with my soups.
  • This dish is so filling, I didn’t need to make anything else. It’s a meal all alone. And, it’s perfect for those meatless Mondays.
Black Bean and Rice Soup by

A Few Notes and Tips for Success…

  1. First, use organic black beans and rinse and drain them.
  2. Then the soup is simmered with a few ingredients, and for about 20 minutes. 
  3. Plus, while the soup is simmering, I steamed one cup of white rice (which yielded 2 cups of cooked rice) and then added it to the soup at the very last minute.
  4. Our black bean and rice soup is very easy to make.  No need to use a pressure cooker or crockpot with this recipe.  
  5. It’s a good idea to have a few cans of organic black beans and rice in your pantry.  You never know when you may need to make a quick meal or run out of food.  And, that usually happens in my home, by the end of the week.
Black Bean and Rice Soup by

Black Bean and Rice Soup, as a quick meal, will surely become everyone’s favorite, especially my vegetarian friends.

A great recipe for you to try. We like to call this soup – a bowl of health!

…Thanks for Pinning!

BLack Bean and Rice Soup by

Looking for more hearty Bean Soups?  Try some of these!

Yield: 6 to 8 servings

Black Bean and Rice Soup

Black Bean and Rice Soup by

Black Bean and Rice Soup is made with black beans, celery, onions, vegetable stock, and steamed rice. Simple, flavorful and very filling! Plus, it's a convenient and inexpensive meal when you need one. Perfect for meatless meals!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


  • 2 cans (15 ounces) organic black beans - rinsed and drained
  • 2 cups vegetable broth or chicken stock
  • 2 cups of water
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 medium onion - peeled and chopped
  • 2 celery stalks- chopped
  • 3 Tbsp. olive oil
  • 2 cups of already steamed rice
  • grated Parmesan cheese, at table for serving


  1. In a large soup pot, heat olive oil and add the onion and celery and sauté until the onions and celery become soft and translucent about 3 to 5 minutes. Add the stock, water, salt, cayenne pepper, and black beans.
  2. Bring soup to a low boil. Lower the heat and simmer for 15 minutes.
  3. In the meantime, prepare the rice and follow the directions of the package to steam the rice.
  4. 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.
  5. Taste the soup and season with salt and pepper to taste.
  6. Serve with some grated Parmigiano cheese on top. Serve warm.
  7. Serves 6 to 8

Nutrition Information:


8 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 237Total Fat: 5.8gCarbohydrates: 36.3gFiber: 7.9gSugar: 2.4gProtein: 10.3g

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Thanks for stopping by! 

Happy and Healthy Cooking! 🙂 

xo Anna and Liz

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  1. This sounds so good! A combination I would not have thought of but I should have considering most of my Mexican restaurant entrees come with beans and rice 🙂

    1. We made this soup again last night and I decided to add in a scoop of rice in the middle of each dish when serving. It made a lovely presentation and my family loved it! Only this recipe has an Italian flair to it! Lol…

  2. This is great! I’ve never thought to make rice and beans a soup, but why not?!! I would personally love sour cream on this soup instead of Parmesan, but that’s just me. Love it.

  3. Hey Ann and Liz am assuming you add the celery in your black bean and rice soup after the 3 to 5 mins of heating oil and onion?\

    1. Heu Michael, yes! Did I miss that? I will go in and edit that – thanks for letting us know! Have a great weekend. 🙂

  4. 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!