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.
Table of contents
How will this dish make your life easier?
Hold onto this rice and bean soup recipe for nights when you're feeling hungry, too tired to order or go out, 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.
Here are a couple other pantry recipes (using pantry ingredients) that you can make without planning ahead: Refried Bean Tacos, Pesto Pasta for One, and Sheet Pan Maple Mustard Salmon.
What makes this rice and black bean soup so good?
How do I make this simple bean and rice soup?
Chop pepper, or other vegetables for your rice and bean soup.
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.
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.
When rice is soft, add beans and corn, cook until warmed, about 3-5 minutes. Add more liquid if needed.
Topping suggestions for quick rice and bean soup: shredded cheese, pickled or fresh jalapenos, sour cream/plain yogurt dollop, avocado slices, cilantro, etc.
Serve with a quesadilla or tortilla chips if desired.
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.
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.
While 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 are delicious in soups. I definitely recommend beans in lots of dishes!
What can I make with leftover ingredients?
- Pepper: Turkey Pumpkin Chili, Jerk Shrimp Pasta, Small Batch Potato Salad
- 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.
- 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
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.
Video
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.
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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!
Shashi at Savory Spin says
I love soup recipes like this where I can use what I have on hand - so filling too!
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!
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!
Kris says
So easy and delicious! Will definitely make again. Thank you! 🙂
Rebecca says
great to hear!