Bean and Rice Vegetable Soup Recipe for Healthy Meals

There’s nothing quite like a warm, hearty bowl of bean and rice vegetable soup to soothe your soul and nourish your body. Whether you’re coming in from a chilly day or just craving a comforting meal loaded with wholesome ingredients, this soup fits the bill perfectly.

Combining the protein-packed goodness of beans, the satisfying texture of rice, and the vibrant flavors of fresh vegetables, this recipe is as nutritious as it is delicious.

Plus, it’s incredibly versatile and easy to make, perfect for busy weeknights or meal prepping for the week ahead. With a few simple pantry staples and fresh produce, you’ll have a pot simmering that fills your kitchen with irresistible aromas.

Ready to dive into this delicious, filling, and healthy soup recipe? Let’s get cooking!

Why You’ll Love This Recipe

This bean and rice vegetable soup is a true crowd-pleaser for many reasons. First, it’s packed with plant-based protein and fiber, making it a satisfying meal that keeps you energized.

The combination of tender beans, fluffy rice, and colorful vegetables creates a wonderful balance of textures and flavors.

Another reason to love it is its adaptability. You can easily swap vegetables based on what’s in season or what you have on hand.

It’s also naturally vegan and gluten-free, making it accessible for a wide range of dietary preferences. Best of all, it’s budget-friendly and perfect for making large batches to enjoy throughout the week.

Ingredients

• 1 cup dried black beans (or 2 cans black beans, drained and rinsed)
• 1/2 cup brown rice (or white rice for quicker cooking)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil or preferred cooking oil
• Fresh parsley or cilantro, chopped (for garnish)

Equipment

• Large stockpot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (if using dried beans)
• Optional: pressure cooker or slow cooker for convenience

Instructions

1. Prepare the beans: If using dried beans, rinse and soak them overnight or for at least 6 hours. Drain and rinse before cooking. For canned beans, simply drain and rinse.
2. Cook the beans: In a large pot, cover the drained dried beans with fresh water, bring to a boil, then reduce to a simmer and cook until tender, about 1 to 1.5 hours. Drain and set aside. (Skip this step if using canned beans.)
3. Sauté the aromatics: Heat olive oil in a large stockpot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
4. Add spices: Stir in cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant, making the soup base flavorful and aromatic.
5. Add vegetables and liquids: Add diced zucchini, red bell pepper, diced tomatoes with juice, vegetable broth, and cooked or canned beans to the pot. Stir well to combine.
6. Add rice: Stir in the rice. Bring the soup to a boil, then reduce heat to low and cover.
7. Simmer: Let the soup simmer gently for 35-40 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
8. Season: Taste and adjust salt and pepper as needed. If you like a bit of heat, add a pinch of chili powder or crushed red pepper flakes.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot and enjoy!

Tips & Variations

Soaking dried beans not only speeds up cooking but also makes them easier to digest.

For a creamier texture, you can blend part of the soup with an immersion blender and then mix it back in. This adds richness without any dairy.

Feel free to swap the black beans for kidney, pinto, or cannellini beans depending on your preference.

If you prefer a quicker recipe, use canned beans and white rice, which reduces cooking time significantly. For extra flavor, add a splash of lime juice or a dollop of vegan sour cream just before serving.

Want to spice it up? Check out this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a delicious and easy way to customize your heat level.

Nutrition Facts

Serving Suggestions

This bean and rice vegetable soup shines as a standalone meal, but you can easily pair it with some crusty bread or a fresh green salad for a more complete dining experience. For a fun twist, serve it with warm tortillas and a sprinkle of avocado slices for a southwestern flair.

Looking for more wholesome, plant-based meals? Explore other delicious options in our A to Z Vegetarian Recipes for Every Meal and Occasion collection.

For a nutrient-packed grain alternative, see our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This bean and rice vegetable soup is the perfect blend of hearty, healthy, and comforting, making it a must-have recipe in your kitchen repertoire. Its incredible versatility allows you to customize it to your taste and pantry, while its nutritional benefits ensure you’re fueling your body with wholesome ingredients.

Whether you’re cooking for yourself, your family, or entertaining guests, this soup satisfies on every level. Easy to prepare, budget-friendly, and packed with flavor, it’s a recipe you’ll return to again and again.

Don’t forget to check out other exciting recipes like our Cheap Vegetarian Recipes For Families Everyone Will Love to keep your meal planning fresh and fun!

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