Black Bean And Rice Soup
A hearty and nutritious black bean and rice soup with creamy blended beans, savory garlic, and aromatic oregano. Perfect for a quick weeknight dinner or a comforting lunch, this dish offers a satisfying combination of flavors and textures that appeal to vegetarians and bean lovers alike.
Ingredients
Instructions
- Place the black beans with liquid into a blender and blend until smooth.
- Pour the blended beans into a large saucepan.
- Stir in water, dried oregano leaves, and garlic powder, then bring to a boil.
- Stir in the instant rice.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Remove from heat and let stand for 5 minutes.
- Serve the soup with chopped onions if desired.
Tips & Substitutions
For a creamier texture, add a splash of coconut milk or blend in some avocado. You can substitute dried oregano with Italian seasoning or fresh cilantro for a different flavor profile. If you prefer added heat, incorporate diced jalapeños or a dash of cayenne pepper. This recipe also pairs wonderfully with sides like Homemade Picante Sauce or Hot Corn Salad for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with chopped onions or fresh cilantro for an added burst of flavor. It pairs well with crusty bread or tortilla chips for dipping. For a heartier meal, consider serving it alongside a fresh salad or with a side of Carbo Mexicana. This dish is also great for meal prep, making it a perfect option for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup in a saucepan over medium heat, adding a splash of water or broth if it’s too thick. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Rice Soup contains roughly 1575 calories, with 75g protein, 335g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (403% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 853mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes, you can use dried black beans, but you'll need to soak and cook them beforehand. Typically, you'll want to soak them overnight and then cook them until tender before blending. This will add some extra time but can enhance the flavor.
Is this recipe vegan?
Absolutely! This Black Bean and Rice Soup is naturally vegan, as it contains no animal products. It's a great option for those following vegan recipes or looking for a hearty, plant-based meal.
How can I make this soup spicier?
To add some heat, consider adding diced jalapeños or a sprinkle of cayenne pepper during cooking. You can also top the soup with sliced fresh chilies or a dollop of hot sauce when serving for additional spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).