Chunky Rice and Bean Soup

Cozy up with a bowl of Chunky Rice and Bean Soup, a hearty and wholesome recipe bursting with vibrant vegetables, tender rice, and protein-packed beans. Perfect for busy weeknights, this one-pot wonder comes together in just 45 minutes and provides a satisfying, plant-based meal for the whole family. Flavored with smoky paprika, earthy cumin, and fragrant oregano, each spoonful delivers a comforting kick of warmth and spice. The addition of freshly squeezed lemon juice and a sprinkle of parsley takes the flavors to the next level, making this soup as refreshing as it is filling. Naturally vegan, gluten-free, and loaded with fiber, it's a nutritious choice that's also freezer-friendly for meal prepping. Serve it with crusty bread or a light salad for a hearty, crowd-pleasing dinner.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 large garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 1 cup cooked white or brown rice
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the canned diced tomatoes (with their juices), vegetable broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a simmer, then lower the heat and let it cook for 10 minutes to allow the flavors to meld together.

Step 6

Add the cooked rice, kidney beans, and black beans to the pot. Stir well and cook for another 10 minutes until the beans are heated through.

Step 7

Taste and adjust seasoning if needed. If desired, stir in freshly squeezed lemon juice to brighten the flavors.

Step 8

Serve the soup hot, garnished with chopped fresh parsley if using. Enjoy!

Nutrition Facts

Serving size	(3319.0g)

Amount per serving	% Daily Value*
Calories	2135.8

Total Fat 58.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 8.2mg	0%
Sodium 7674.7mg	0%
Total Carbohydrate 329.1g	0%
Dietary Fiber 79.5g	0%
Total Sugars 51.3g
Protein 87.2g	0%

Vitamin D 0IU	0%
Calcium 806.0mg	0%
Iron 29.4mg	0%
Potassium 6821.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 15.9%

Carbs: 60.1%