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    Home » Recipe Index » Vegetarian Dishes

    Pantry Rice and Bean Soup (for one)

    March 6, 2022 Updated April 19, 2024 By Rebecca Clyde MS, RDN, CD 30 Minute Meals, Cooking for One, Easy Recipes, One Pot/One Pan Meals, Pantry Dinners, Soup Dishes, Vegetarian Dishes

    Jump to Recipe
    rice and bean soup in bowl

    Throw together this 30 minute rice and bean soup with a handful of pantry ingredients. This soup can be made in one pot, with uncooked rice, salsa, broth, seasonings, and whatever beans and veggies you have.

    rice and bean soup in bowl

    [This rice and bean soup recipe was originally posted in March 2022. It has been updated with cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]

    Table of contents

    • Ingredients
    • Instructions
    • Storage/Reheating Tips
    • Substitutions/Tips
    • FAQ
    • Other good pantry recipes
    • What to do with leftover ingredients

    Hold onto this rice and bean soup recipe for nights when you're feeling tired, hungry, and just want to throw something together but don't have anything planned for dinner. This is the recipe for days like that.

    It tastes like it was planned, but comes together without any planning or forethought. You're welcome.

    Not only is this an easy pantry recipe to make as is, but adapt it as you need to. Swap the beans and vegetables for other ingredients that you have (maybe add ground beef, swap the vegetables, etc.

    Make it with rice and serve with a quesadilla or adapt based on what you have on hand or your hunger level. There are endless ways to adapt this recipe.

    I also need to mention that this recipe is easy to make extra servings of for leftovers, so no need to make just one serving.

    Ingredients

    Scroll down to the rice and bean soup recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

    rice and bean soup ingredients on a tab
    • Black beans: Canned or dried and cooked black beans are great in this recipe. Of course you can swap them for pinto beans, or meat. Ground beef, turkey, chicken, pork or leftover meat would work in this recipe.
    • Salsa: Instead of adding tomatoes, more spices, and other ingredients, I like using salsa to add lots of flavor to a dish. Choose your favorite salsa.
    • Rice: Uncooked rice will absorb the broth and be tender in about 15-20 minutes. Easy
    • Taco seasoning: Instead of adding a few different spices, I like to make my own taco seasoning or get a premixed version.
    • Tomato paste: it adds savoriness to your soup, and you don't need to deal with ½ can of diced tomatoes either.
    • Chicken/Broth: I'm a huge Better than Bouillon paste fan. Especially for cooking for one. Use chicken, vegetable, or whatever bouillon + water or broth to this soup. Add extra for a broth-ier rice and bean soup.
    • Vegetables: I often have frozen corn, this is an easy addition. Bell pepper is also delicious in this recipe. Onion, chopped zucchini, more tomatoes, and lots of other vegetables would be good additions to this soup.
    • Oil

    Instructions

    Scroll down to the rice and bean soup recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

    chopped bell pepper on a cutting board

    1. Chop pepper, or other vegetables for your rice and bean soup.

    rice and bell peppers in a pot

    2. Add chopped pepper, rinsed rice, taco seasoning, salt, and oil to a small pot over medium heat. Cook until peppers are soft, about 5 minutes.

    soup in a pot

    3. Once peppers are soft, add chicken or vegetable broth, salsa, corn, and tomato paste. Bring to boil, and then reduce heat and cover pot. Simmer about 15-20 minutes, or until rice is cooked.

    soup with corn and beans

    4. When rice is soft, add beans and corn, cook until warmed, about 3-5 minutes. Add more liquid if needed.

    5. Topping suggestions for quick rice and bean soup: shredded cheese, pickled or fresh jalapenos, sour cream/plain yogurt dollop, avocado slices, cilantro, etc.

    Serve rice and bean soup with a quesadilla or tortilla chips if desired.

    Storage/Reheating Tips

    Store leftover rice and bean soup in an airtight container in the fridge for about a week. This soup should also freeze well. I recommend freezing it in individual servings so you can warm up as much as you want.

    To reheat, you can cover the soup in a microwave safe bowl, and microwave until warm. You can also reheat it on the stove. Serve as is, or with chips or a quesadilla depending on your hunger level and preferences.

    Substitutions/Tips

    • This is a great recipe to use up vegetables in your fridge. Onion, pepper, zucchini, cabbage, diced tomatoes, etc are all good add-ins.
    • You can substitute brown rice for white rice, but it does take longer to cook.
    • DIY taco seasoning by using spices already in your spice stash.
    • You can use cooked rice in this rice and bean soup recipe. Add about ½ the broth and skip simmering the soup for 15-20 minutes.
    • Substitutions: Sub black beans for pinto beans, sub peppers for other vegetables or omit them in your rice and bean soup.

    FAQ

    Is it weird to put rice in soup?

    Rice is a great addition to soup, it adds carbohydrates which help fill you up. Rice in soup can get softer if it's stored, so keep that in mind. This rice and bean soup is a great recipe to try rice in soup.

    Is bean soup healthy for you?

    As a dietitian, I believe all foods can fit into a 'healthy diet', beans are a great food to include. They're a great vegetarian protein source, source of fiber, and delicious in soups. I definitely recommend beans in lots of dishes!

    Do you cook rice before adding to soup?

    You can or not. If you're going to add uncooked rice to soup, make sure to add enough liquid for it to absorb and soften. Usually it'll 1.25:1 liquid to rice (example: add 1 ¼ cups water for 1 cup rice).

    tortilla soup with quesadilla on table

    Other good pantry recipes

    • Refried Bean Tacos
    • Sheet Pan Maple Mustard Salmon
    • Canned Tomato Pasta
    • Cheesy White Bean Tomato Bake
    • Single Serving Mac and Cheese

    What to do with leftover ingredients

    When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

    • Pepper: Turkey Pumpkin Chili, Jerk Shrimp Pasta, Prosciutto and Fig Pizza.
    • Taco Seasoning: Refried Bean Tacos
    • Rice: Creamy Chicken and Mushrooms, Instant Pot Chicken Yellow Rice, and Instant Pot Chicken Fried Rice.
    • Beans: Easy Black Bean Pasta, Black Bean and Veggie Quesadilla, Pinto Beans and Rice.
    • Salsa: Chorizo Egg Casserole, Steak Fajitas


    Did you make this rice and bean soup? Leave me a comment & rating to share how it turned out!

    close up of tortilla soup with cheese

    Pantry Rice and Bean Soup (for one)

    Throw together this 30 minute rice and bean soup for one with a handful of pantry ingredients. This soup can be made in one pot, with uncooked rice, salsa, broth, seasonings, and whatever beans and veggies you have.
    5 from 4 votes
    Print Pin Rate
    Course: dinner, Main Course
    Cuisine: American, Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 1 person
    Author: Rebecca Clyde MS, RDN

    Equipment

    • cutting board
    • knife
    • Small Pot with Lid
    • Measuring Cups
    • Measuring Spoons

    Ingredients

    • ½ whole bell pepper any color
    • ¼ cup white rice rinsed
    • 2 teaspoons taco seasoning
    • pinch salt
    • 1 teaspoon neutral cooking oil like canola oil
    • 1.5-2 cups broth vegetable or chicken
    • ¼ cup salsa
    • 2 teaspoons tomato paste
    • ⅓ can black beans drained
    • ¼ cup corn frozen or canned
    • cayenne pepper optional

    Instructions

    • Dice ½ bell pepper, or other vegetables.
    • Heat small pot over medium heat, add diced bell pepper, ¼ c uncooked white rice, 2 teaspoons taco seasoning, optional cayenne pepper, pinch of salt, and 1 teaspoon oil. Cook until peppers become soft, about 5 minutes.
    • Once peppers are soft, add 1 ½-2 cups of chicken or vegetable broth, ¼ cup salsa, 2 teaspoons tomato paste to pot. Stir, cover, and reduce heat to low.
    • Simmer for 15-20 minutes, or until rice is soft.
    • Add ⅓ can black beans, ¼ cup corn. Stir and cook until warm.
    • Serve with quesadilla or tortilla chips if desired. Topping suggestions in notes section.

    Notes

    • Substitute bell pepper with other vegetables, like onion, zucchini, cabbage, etc are all good add-ins. Use what you have in the fridge!
    • DIY taco seasoning by using spices already in your spice stash.
    • To use precooked rice: add about ½ the broth and skip simmering the soup for 15-20 minutes.
    • Recipe substitutions: Sub black beans for pinto beans, sub peppers for other vegetables or omit them.
    • Topping suggestions: shredded cheese, pickled or fresh jalapenos, avocado, cilantro slices, etc if desired.
    Tried this Recipe? Pin it Today!Mention @NourishNutriCo or tag #NourishNutriCo!


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    About Rebecca Clyde MS, RDN, CD

    Welcome! I’m Rebecca, a food loving dietitian who has been cooking for one for over 10 years. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Gina Cerasuolo says

      January 15, 2024 at 8:35 am

      This looks delicious. How much longer would brown rice have to cook?

      Reply
      • Rebecca Clyde MS, RDN, CD says

        January 17, 2024 at 12:53 pm

        good question, I'm not sure, I think brown rice usually takes twice as long as white rice, or even longer. It might be helpful to use pre-cooked rice instead of uncooked.

        Reply
    2. Kris says

      March 11, 2022 at 1:50 am

      5 stars
      So easy and delicious! Will definitely make again. Thank you! 🙂

      Reply
      • Rebecca says

        March 14, 2022 at 9:58 am

        great to hear!

        Reply
    3. Jacqueline Meldrum says

      March 11, 2022 at 1:42 am

      5 stars
      That looks so good and different from my regular soups. *adds to list*

      Reply
      • Rebecca says

        March 14, 2022 at 9:58 am

        it's so easy, great to hear!

        Reply
    4. Tara says

      March 10, 2022 at 11:16 pm

      5 stars
      This is the type of recipe that is a MUST to keep on hand. Filling, warm week night meals that you can make with a few pantry staples - perfect! This might be a new snow day tradition!

      Reply
      • Rebecca says

        March 14, 2022 at 9:59 am

        oh totally!

        Reply
    5. Shashi at Savory Spin says

      March 10, 2022 at 10:43 pm

      I love soup recipes like this where I can use what I have on hand - so filling too!

      Reply
    6. Heather Johnson says

      March 10, 2022 at 7:53 pm

      5 stars
      this was so yum!!!! i love all the swap ideas too so i can make it again and it'll be like a different soup!

      Reply
      • Rebecca says

        March 14, 2022 at 9:59 am

        so glad those are helpful!

        Reply
    5 from 4 votes

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