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.
[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
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.
- 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.
1. Chop pepper, or other vegetables for your rice and bean soup.
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.
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.
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
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.
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!
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).
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!
Pantry Rice and Bean Soup (for one)
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.
Want time saving tips to make recipes like this rice and bean soup delivered to your inbox? Click here to download my Cooking for One Time Saving Tips.
Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.
Gina Cerasuolo says
This looks delicious. How much longer would brown rice have to cook?
Rebecca Clyde MS, RDN, CD says
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.
Kris says
So easy and delicious! Will definitely make again. Thank you! 🙂
Rebecca says
great to hear!
Jacqueline Meldrum says
That looks so good and different from my regular soups. *adds to list*
Rebecca says
it's so easy, great to hear!
Tara says
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!
Rebecca says
oh totally!
Shashi at Savory Spin says
I love soup recipes like this where I can use what I have on hand - so filling too!
Heather Johnson says
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!
Rebecca says
so glad those are helpful!