Spicy Black Bean and Rice Soup

Fact: it is snowing outside. In April. Seriously?! Seriously.

Minnesota, listen up. In the summer you are my favorite place to be. Running around the lakes, swimming, cruising with the windows down, hanging out on patios, enjoying a few beers by a bonfire. In the first signs of spring (which we were experiencing during my last post!), I easily forget the horribly long cold months you put us through. And in the fall, I’m ready for a change. For the excuse to wear cute boots, scarves, and hats. Not to mention it’s soccer and football season. :)

And snow and -40 degrees in winter? That’s one thing. Snow and 30 degrees in April? That’s a whole ‘nother.

There is only one good thing about snow in April (yes, I’m trying to look on the bright side here!). Soup. Delicious, warm, comforting soup.

snow

Not cool, MN. Not cool.

Alright, moving on.

The other day for lunch I picked up some gumbo from a local coffee shop. Sausage, chicken, beans, rice. Yum! So sooo good. I just looove the combo of beans and rice. Some days, I could just eat beans and rice for dinner. And especially if we are at a Mexican restaurant!

Tonight on my drive home from work, I decided I would make my own bean and rice soup. I’m a big fan of black bean soup (Panera’s especially!), but had never tried adding rice. It adds a bit more texture, which I like. I also made this batch a bit spicy! Spicy, hearty, delicious soup. Mmm mmm good. Perfect for a cold winter (err…I mean spring!) night.

Spicy Black Bean and Rice Soup

Ingredients:

2 15 oz. cans black beans (or 1 large can), drained

3 cups vegetable broth

1 jalapeño, minced (seeded or unseeded – I kept seeds in!)

4 cloves garlic, minced

1/2 small onion, diced

2 TBSP olive oil

1/2 TBSP cumin (or more, to taste)

1 tsp cayenne pepper (or more, depending on spice preference)

1 TBSP Worcestershire sauce

1 TBSP tomato paste

salt and pepper, to taste

1 cup cooked brown rice (or other favorite!)

juice of 1/2 lime

cilantro, 1/4 cup chopped + more for serving

sour cream, for serving (optional)

avocado, for serving (optional)

lime wedges, for serving (optional)

Directions

1) Saute onion, jalapeño, and garlic over medium heat until fragrant. Approx. 1 minute.

2) Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.

3) Add in beans, broth, and Worcestershire. Stir to combine.

4) Bring to a simmer. Taste and adjust seasonings as needed.

5) As soup is simmering, cook rice according to directions.

6) After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.

7) Continue to simmer soup until rice is finished cooking. Once rice is done, squeeze lime over and add in 1/4 cup cilantro.

8) Add rice into soup, stirring to combine.

9) Top with cilantro, sour cream, avocado, and lime wedges if desired!

Note: If liquid reduces more than you would prefer, feel free to add a little water to the pot. Then, taste and adjust seasonings as needed!

black_bean_soup

What’s your favorite cold-weather comfort food?

Leave a comment below, I’d love to hear from you!

And next time we meet, let’s hope this cold weather is gone for good! :)

Black Bean and Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A deliciously hearty black bean and rice soup!
Ingredients
  • 2 15 oz. cans black beans (or 1 large can), drained
  • 3 cups vegetable broth
  • 1 jalapeño, minced (seeded or unseeded - I kept seeds in!)
  • 4 cloves garlic, minced
  • ½ small onion, diced
  • 2 TBSP olive oil
  • ½ TBSP cumin (or more, to taste)
  • 1 tsp cayenne pepper (or more, to taste)
  • 1 TBSP Worcestershire sauce
  • 1 TBSP tomato paste
  • salt and pepper, to taste
  • 1 cup cooked brown rice
  • juice of ½ lime
  • cilantro, ¼ cup chopped + more for serving
  • sour cream, for serving (optional)
  • avocado, for serving (optional)
  • lime wedges, for serving (optional)
Instructions
  1. Saute onion, jalapeño, and garlic over medium heat - 1 minute.
  2. Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.
  3. Add in beans, broth, and Worcestershire. Stir to combine.
  4. Bring to a simmer. Taste and adjust seasonings as needed.
  5. As soup is simmering, cook rice according to directions.
  6. After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.
  7. Continue to simmer soup until rice is finished cooking.
  8. Add rice into soup, stirring to combine.
  9. Top with cilantro, sour cream, and avocado if desired!
Notes
If soup reduces a bit much for your liking, feel free to add a bit of water to the pot!

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