This easy vegan black bean and vegetable rice soup is a cosy, comforting dish to warm up with on a chilly evening. Make this for lunch or dinner with simple ingredients and enjoy with a slice of your favourite bread! Oil-free, whole foods plantbased.
Can you believe it’s soup season in two days?! Well, not quite for me, because when this post goes life I’ll be in Greece enjoying 30 degree weather, most likely on the beach.
I won’t dwell too much on how fast this year is going by, because that’s not really news to any of us. Instead, I’m here to share a recipe to help you get ready for autumn in style. More specifically: a vegan black bean and vegetable rice soup.
Whenever I make soup, I pack it full of flavour, veggies and a good amount of spice. This vegetable rice soup definitely doesn’t fall short of any expectations. It’s super warming and comforting – a perfect cosy meal to enjoy on a colder evening. But while this soup does certainly qualify as comfort food, it’s still super healthy, packed full of veggies and oil-free. Plus, there are no fancy ingredients or preparation methods involved. All you need is one saucepan!
Thanks to the wholegrain rice, this soup filling, chunky and extra wholesome. I added black beans for protein and texture, but you can leave them out if you want or use a different bean variety/lentils/tofu.
Serve this black bean soup with a slice of your favourite bread and garnish with some fresh parsley for healthy vegan comfort food at its best!
What vegetables should you use in a vegetable rice soup?
To make this rice soup, I used a whole range of vegetables for flavour and health benefits alike: red onion, yellow bell pepper, carrot, cauliflower, celery, cherry tomatoes and asparagus. However, get creative with it and feel free to use whatever you have in the fridge. Soups like this are a great way of increasing your veggie intake as a whole, and we all know how important that is to keep our immune system strong for the colder seasons!
- Tamari works well in place of the brown rice miso paste.
- To switch it up, use noodles of your choice or quinoa instead of the rice.
- Adjust the amount of water you use depending on how thick you want your soup.
- If you’re not a fan of spicy food, leave out the green chillies or serve the soup with a few tablespoons of vegan yoghurt on top to balance it out.
Other recipes you might like…
- Why not enjoy a slice of berry and almond polenta cake for dessert?
- Simple baked potatoes with a one-pot lentil filling: another easy and cosy recipe that’s ideal for a work/school lunch!
- Make Vegan Roasted Cauliflower Bites for an appetizer or side dish.
Easy Black Bean And Vegetable Rice Soup
- 1 medium red onion
- 2 cloves garlic minced
- 1/2 medium green chilli pepper finely chopped, optional
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp garam masala
- 1 tbsp curry powder
- 2 medium yellow bell peppers finely diced
- 2 medium carrots peeled and chopped
- 3/4 cup wholegrain rice dry
- 1.5 cups cauliflower florets
- 2 stalks celery chopped
- 1.5 cups cherry tomatoes chopped
- 10 stalks asparagus chopped
- 2.5 cups cooked black beans
- 6 cups vegetable broth adjust depending on how thick you want your soup to be
- 1 tbsp brown rice miso paste
- pinch dried thyme
- salt and pepper to taste
- fresh parsley and sesame seeds, to garnish
- Add the onions, garlic cloves, green chilli peppers, paprika and garlic granules to a saucepan on a medium-high heat. Stir for 2-3 minutes, until softened and fragrant.
- Add bell pepper and carrots with the garam masala and curry powder and allow those vegetables to soften for 2 minutes or so before adding the wholegrain rice, cauliflower, celery, cherry tomatoes and 4 cups of the water/veggie stock. Lower the heat, cover and simmer for 15 minutes.
- After 15 minutes, stir in the black beans, asparagus, miso paste, dried thyme and remaining water. Season to taste with salt and pepper. Cover and simmer once more for a further 10 minutes, or until the rice is cooked through.
- Serve immediately with fresh parsley and sesame seeds
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