spicy black bean and rice soup

Spicy Vegan Black Bean and Rice Soup

On a whim, I cooked up some dried black beans because I wanted to try out the Lazy Cook’s Black Beans technique described on Serious Eats. I didn’t use the fresh garlic, onion, or orange, just some granulated garlic and onion powder from my spice rack. Even without the aromatics, I have to say I really loved how the beans tasted after cooking, especially with the “gravy” that’s left. They’re much more flavorful than when I soak them overnight and simmer, then drain. I was so impressed that I’d like to actually try their full recipe at some point!

I also made brown rice using my favorite technique: in the oven. I had a vague sense of wanting to make a plate of simple rice and beans, but my mind wandered from that thought. I made up a bowl of beans, rice (made with cilantro and lime), corn, cheese, and taco sauce…a makeshift Chipotle-style burrito bowl. And it was OK, but I was looking for something more interesting.

So I explored the idea of making a soup. I love to have broth-based soups around because they’re filling but not heavy. I wanted to include black beans, rice, onion, cilantro, and lime for sure. And, oh yeah, chipotle powder! I found a recipe that got me in the ballpark, then adapted it for my kitchen from there.

And my expectations were completely blown away. I think it’s the fresh lime juice that puts this soup over the top. It looks very unassuming in the bowl, but tastes incredible. I’ve been having it with a baked potato on the side, but it would be really good with corn bread.

spicy black bean and rice soup

Spicy Vegan Black Bean and Rice Soup

Inspired by Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro

Ingredients

  • 1/2 medium onion, diced
  • 1/2 tbsp canola oil
  • 1 tsp granulated garlic
  • 1/2 tbsp ground cumin
  • 1/2 tbsp dried oregano
  • 1/4 tsp chipotle powder
  • 1/2 tsp smoked paprika
  • 2 c water
  • 1-2 tsp Better than Bouillon Vegetable Base
  • 14.5 oz can whole tomatoes, lightly pureed
  • 1 tbsp tomato paste
  • 10 oz cooked black beans (or a bit more or less is fine)
  • 1/2 c cooked brown rice
  • juice from 1/2 lime
  • 1/4 c chopped cilantro

Instructions

  1. Mix granulated garlic, cumin, oregano, chipotle powder, and paprika in a small bowl and set aside. Make a broth by heating the water a couple of minutes in the microwave, then stirring in the vegetable base until it dissolves. Set aside.
  2. In a Dutch oven or other heavy pot, saute the onion in oil over medium heat until softened. Stir in the spice mixture.
  3. Stir in broth, tomatoes, tomato paste, and beans. Add salt to taste. Simmer for 15 min.
  4. Add cooked rice, simmer 10 min.
  5. Stir in lime juice and cilantro, and simmer 5 min.

The soup is delicious as is, but is also good with some shredded cheese on top.

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