Print

Hearty Vegetarian Black Bean and Rice Soup with Smoked Paprika and Lime

A close-up of a bowl of rich black bean and rice soup, topped with white rice, cilantro, and a lime wedge.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy black bean and rice soup for a healthy, comforting weeknight dinner. This recipe uses simple ingredients to create a smoky, flavorful soup that is naturally vegetarian and easily made vegan.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 cup cooked white rice (day-old works well)
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Optional garnish: fresh cilantro, diced avocado, extra lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until soft, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
  3. Add the rinsed black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  4. Remove about 2 cups of the soup mixture (mostly beans and liquid) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth. This step creates a creamy black bean soup texture.
  5. Return the blended portion to the pot (if using a separate blender). Stir in the cooked white rice. Simmer for another 5 minutes, allowing the rice to absorb some liquid.
  6. Remove the pot from the heat. Stir in the fresh lime juice. Season generously with salt and black pepper to your taste.
  7. Serve hot, garnished with cilantro, avocado, or extra lime, if desired.

Notes

  • For a thicker, creamier black bean soup, mash about half of the beans against the side of the pot with a spoon before adding the rice.
  • To make this recipe vegan, confirm your vegetable broth is vegan. This recipe is naturally vegetarian.
  • If you prefer a brothy soup, use 5 cups of vegetable broth instead of 4, and skip the blending step entirely.
  • This recipe works well for meal prepping; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://delicerecipe.com/black-bean-and-rice-soup-recipe/