Black bean rice soup is one of those rare meals that tastes like it took all afternoon, even though it comes together in about 10 minutes. This version leans into every shortcut that makes dinner feel doable on an already exhausting day. Frozen rice, canned black beans, fire roasted tomatoes and store bought taco seasoning create a rich, cozy bowl of soup with almost no effort. It’s warm, hearty and the kind of simple comfort food you can make even when you’re completely over cooking.
I’ve been in my own season of cooking burnout this past year, and recipes like this black bean rice soup are what helped me find my way back into the kitchen. I’ve learned that the meals we actually make are the ones that feel forgiving and approachable, the ones that don’t demand perfection or a long list of steps. This soup fits that perfectly. It uses ingredients you likely already have, welcomes shortcuts and turns out delicious every single time, which is exactly what I need in my real-life kitchen and love sharing with you.
If quick, comforting soups are your thing, I have a few others you might love. My southwest black bean soup is ready in just 10 minutes and is packed with bold, smoky flavor. And if you want something a little different, the spicy white bean stew is incredibly cozy and gets a big flavor boost from store bought chimichurri. It comes together in under 20 minutes and is one of my favorite low-effort ways to make dinner feel exciting again.
Ingredient spotlight
This is not a full list of ingredients, but a few I thought were worth pointing out. Please see the recipe card below for a full list of ingredients.
- Frozen jasmine rice – I always keep a box of frozen jasmine rice from Trader Joe’s or Whole Foods in my freezer because it makes recipes like this so easy. You can also cook and freeze your own rice, I use my Soupercubes to portion it out whenever I make a fresh batch. You’ll need about 2 cups of cooked rice for this soup, and leftover rice or microwaveable shelf-stable rice works just as well.
- Fire roasted crushed tomatoes – If you can find fire roasted crushed tomatoes, definitely use them. They add a subtle smokiness that makes the soup taste richer and more complex. If regular crushed tomatoes are all you have, that’s totally fine. Just add about ½ teaspoon of cumin or smoked paprika to get that smoky flavor.
- Taco seasoning – Use your favorite store-bought taco seasoning here. It’s the easiest way to build flavor fast. If you’re feeling ambitious, or realize you’re out of the packet mid-recipe, you can quickly make your own taco seasoning using spices you probably already have in your pantry.
Step by step instructions
Recipe tips
- Swap the rice. If quinoa is more your vibe, use frozen cooked quinoa instead of rice. It works just as well and keeps the recipe quick and easy.
- Add veggies the burnout-friendly way. Toss in ½ a bag of frozen bell peppers when you cook the onions. Sauté for 3–4 minutes, then continue with the recipe. It adds extra flavor and color with zero extra prep.
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- 1/2 medium red onion
- 2 cans black beans (15 oz cans) – drained and rinsed well
- 28 oz fire-roasted crushed tomatoes
- 2 cups vegetable broth – go up to 3 cups if you want a thinner soup
- 10 oz frozen jasmine rice – 1 frozen package from Trader Joe’s – about 2 cups
- 2 tablespoons taco seasoning
- 1 teaspoon salt
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Microwave the rice if it’s frozen. Alternatively I like to let it defrost in the fridge all day, then no microwaving required.
10 oz frozen jasmine rice
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Chop onion (I love using the mini food processor for this).
1/2 medium red onion
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Heat a pot over medium heat and spray with avocado oil. Add onion and cook 2-3 minutes.
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Add black beans, crushed tomatoes, vegetable broth, frozen rice, taco seasoning and salt to the pot with the onions. Stir well and cover.
2 cans black beans (15 oz cans), 28 oz fire-roasted crushed tomatoes, 2 cups vegetable broth, 2 tablespoons taco seasoning, 1 teaspoon salt
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Bring soup to a simmer (stirring occasionally). Once simmering, turn off heat.
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Optional: Blend about half the soup with an immersion blender to help thicken.
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Serve with your favorite toppings, I love chopped red onion, avocado and cilantro.
- Warm or thaw the rice first. If you’re using frozen rice, microwave it or thaw it in the fridge before adding it to the pot. Adding it frozen will increase the cooking time.
- Adjust the soup thickness easily. Add more vegetable broth if you prefer a thinner soup. For a thicker texture, blend about half the soup with an immersion blender and stir it back in.
- Rice absorbs broth as it sits. If you make the soup ahead of time, the rice will soak up liquid. Add extra vegetable broth or water when reheating until it reaches your desired consistency.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Optional flavor additions
- Make it smoky and spicy – Add a chopped chipotle pepper in adobo (or two if you love heat) to give the soup a deep, smoky kick.
- Make it spicy – Stir in about ¼ teaspoon of crushed red pepper flakes or a pinch of cayenne pepper for a little extra heat.
- Make it brighter – Finish the soup with a squeeze of fresh lime juice right before serving. It lifts all the flavors and adds a refreshing pop.
Common questions
What if I don’t have frozen rice on hand?
No problem. Make a quick batch of Instant Pot jasmine rice — it takes about 15 minutes from start to finish. You’ll only need 2 cups of cooked rice for this recipe, so you’ll still be eating in no time.
Can I make this soup without rice?
Yes. You can skip the rice entirely or replace it with frozen cooked quinoa or even small cooked pasta. Just adjust the broth slightly to reach your desired consistency.
Could I add ground beef to make it more filling?
Absolutely. Brown the ground beef after the onions start to get some color. Use lean ground beef or blot off any excess fat before adding the rest of the ingredients so the soup doesn’t become greasy.
Can I use different beans?
Absolutely. Black beans work best here, but pinto beans or kidney beans also taste great and keep the recipe just as quick and easy.
Is this soup good for meal prep?
Yes. This soup works well for meal prep. Just know that the rice will continue to absorb the broth and can make the soup thicker, almost like a chili. You can enjoy it that way or simply add more vegetable broth or water when reheating.
How long can I store this in the fridge?
Store leftovers for up to 3 days. Any longer and the rice starts to break down and lose its texture.
Can I freeze leftovers?
Yes. This soup freezes really well. I like freezing it in 1 cup portions so it reheats quickly and makes for an easy grab-and-go lunch.
