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    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Easy Vegetable Rice Soup With Black Beans

    Published: Aug 30, 2018 · by Nicole · Updated: Feb 9, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Vegan black bean rice soup with vegetables

    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.

    Vegan rice soup with black beans and vegetables

    Vegetable soup with black beans

    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.

    healthy vegan soup with rice, black beans and vegetables

    Oil-free healthy vegan black bean soup with rice and vegetables

    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!

    comforting vegan rice soup with vegetables and black beans

    vegan rice and black bean soup with lots of vegetables

    Reasons to love this black bean soup

    It is ...

    • Cosy and comforting. The perfect vegan comfort food to eat on a cold and dark evening.
    • Made with lots of vegetables.
    • Whole food plant based.
    • Crowd-pleasing.
    • Easy to make in one pot.
    • Gluten-free.
    • Oil-free.
    • Super flavourful and a great way to enjoy eating plants!

    How to make vegan soup with vegetables and black beans

    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.

    Notes/modifications:

    • 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

    This vegan black bean rice soup with vegetables 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.
    Print Recipe Pin Recipe Email Recipe
    Cook Time: 30 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: 30 minutes or less, black beans, Dinner, earth of maria, easy, lunch, Oil free, rice, soup, to move, Vegan, Vegetables
    Servings: 2
    Calories: 704kcal
    Author: Oh My Veggies

    Ingredients

    • 1 medium red onion
    • 2 cloves garlic minced
    • ½ 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
    • ¾ 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 704kcalCarbohydrates: 139gProtein: 31gFat: 5gSaturated Fat: 1gSodium: 3257mgPotassium: 1991mgFiber: 29gSugar: 16gVitamin A: 13620IUVitamin C: 76.2mgCalcium: 187mgIron: 10.2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    vegan rice soup with black beans and vegetables Pinterest

    Easy vegan vegetable soup with rice and black beans Pinterest

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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