If you're looking for a hearty and filling soup that's packed with flavor and nutrition, look no further than this black bean and rice soup recipe. It's easy to make, budget-friendly, and perfect for a cozy night in. Plus, it's vegan and gluten-free, making it a great option for anyone with dietary restrictions.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup cooked brown rice
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Start by heating the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the red bell pepper and jalapeño pepper and cook for a few more minutes until the peppers are slightly softened.
Add the cumin and chili powder and stir to combine. Pour in the vegetable broth, black beans, and diced tomatoes. Bring the soup to a simmer and let it cook for about 15 minutes, stirring occasionally.
After 15 minutes, add the cooked brown rice to the pot and stir to combine. Let the soup simmer for another 5-10 minutes until the rice is heated through. Add salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh cilantro. This recipe makes about 6 servings, so it's perfect for meal prep or leftovers. Enjoy!