Black Bean and Rice Soup
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
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!
  • 2 cans (15 ounce) organic black beans- rinsed
  • 2 cups vegetable broth or chicken stock
  • 2 cups water
  • ½ tsp. salt
  • ¼ 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
  1. In a large soup pot, heat olive oil and add the onion and celery and sauté until the onions and celery become soften 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
Recipe by 2 Sisters Recipes by Anna and Liz at