Easy Black Bean And Vegetable Rice Soup

Name: Easy Black Bean And Vegetable Rice Soup
Cook time: 30 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 medium red onion; 2 cloves garlic; ½ medium green chilli pepper; 1 tsp paprika; 1 tsp garlic granules; 1 tsp garam masala; 1 tbsp curry powder; 2 medium yellow bell peppers; 2 medium carrots; ¾ cup wholegrain rice; 1.5 cups cauliflower; 2 talks celery; 1.5 cups cherry tomatoes; 10 talks asparagus; 2.5 cups cooked black beans; 6 cups vegetable broth; 1 tbsp brown rice miso paste; pinch dried thyme; salt and pepper to taste; fresh parsley and sesame seeds, to garnish

User Reviews

5.0

9 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
2
Calories
704 kcal
Course
Main Course
Cuisine
Vegan

Easy Black Bean And Vegetable Rice Soup

Omar Parker

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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.

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Ingredients

Servings

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 talks celery chopped
1.5 cups cherry tomatoes chopped
10 talks 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

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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 Information

Show Details

Calories 704kcal (35%) Carbohydrates 139g (46%) Protein 31g (62%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 3257mg (136%) Potassium 1991mg (57%) Fiber 29g (116%) Sugar 16g (32%) Vitamin A 13620IU (272%) Vitamin C 76.2mg (85%) Calcium 187mg (19%) Iron 10.2mg (57%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 704 kcal

% Daily Value*

Calories	704kcal	35%
Carbohydrates	139g	46%
Protein	31g	62%
Fat	5g	8%
Saturated Fat	1g	5%
Sodium	3257mg	136%
Potassium	1991mg	42%
Fiber	29g	116%
Sugar	16g	32%
Vitamin A	13620IU	272%
Vitamin C	76.2mg	85%
Calcium	187mg	19%
Iron	10.2mg	57%