Bean and Rice Soup

5 from 4 votes

This Bean and Rice Soup comes together in minutes. Packed with flavor it's a great way to use up leftovers, eat well, and save money!

Prep Time5

Cook Time20

Course: Main Course, Soup

Cuisine: American, Mexican

Servings:

Calories: 160kcal

Author: Jessica Fisher

Ingredients

⅓ cup uncooked rice
2 15-ounce cans black beans drained, can be other beans if you prefer
4 cup chicken stock
2 tablespoon Taco Seasoning Mix or other favorite seasoning mix.
1 cup tomato sauce
toppings for soup : grated cheese, salsa, chopped cilantro, chopped onion

US Customary - Metric

Instructions

To Make the Soup in a Slow Cooker:

Place all ingredients in the crock of a slow cooker. Stir gently.
⅓ cup uncooked rice, 2 15-ounce cans black beans, 4 cup chicken stock, 2 tablespoon Taco Seasoning Mix, 1 cup tomato sauce
Place the lid on top and turn on the cooker. Cook for 6 hours on low or 3 hours on high.
Serve with preferred toppings.
toppings for soup

To Make the Soup in a Pressure Cooker:

Place all ingredients in the pot of an electric pressure cooker. Stir gently.
⅓ cup uncooked rice, 2 15-ounce cans black beans, 4 cup chicken stock, 2 tablespoon Taco Seasoning Mix, 1 cup tomato sauce
Press the saute button and allow the soup to simmer, for about 20 minutes, stirring occasionally.
Serve with toppings.
toppings for soup

To Make the Soup on the Stovetop:

Place all ingredients in a medium stockpot. Stir gently.
⅓ cup uncooked rice, 2 15-ounce cans black beans, 4 cup chicken stock, 2 tablespoon Taco Seasoning Mix, 1 cup tomato sauce
Cook over medium heat, simmering for about 20 minutes, stirring occasionally.
Serve with toppings.
toppings for soup

Notes

Money-Saving Tips

Stock up on ingredients when they are on sale. When you see a good price on tomato sauce, beans, or your spices, buy a few extra to stash for later. You know you’ll use them. Stocking up can save you money.
Cook dried beans. It’s a lot cheaper to cook dry beans than to buy canned. Recently I’ve started using my electric pressure cooker for beans and it has been a game changer.
Make your own spice mixes. Spice mixes, like taco seasoning, are super simple to mix up in big batches and are so much cheaper than buying the packets at the store.
Buy spices in bulk. I regularly buy larger containers of spices I use frequently, like pepper, sea salt, garlic powder, and chili powder. I store excess dried herbs and ground spices in the freezer if I know it will be awhile before I go through the large container.

Serving Suggestions: I like to serve bean and rice soup simply with bread and butter or maybe a cheese plate on the side. It’s so simple and good, you don’t need much else, but sandwiches or salad are also a nice pairing

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use whatever broth or stock you have on hand. I keep Better than Bouillon in the fridge for easy soup nights.
Add noodles or chopped potatoes instead of the rice.
Stir in cooked meat to make it more.
Use a different seasoning mix like Cajun or Italian to change the flavor profile.
Stir in salsa, pesto, or other favorite sauce to change the flavors.

To Make a Meal Prep: This soup makes for easy lunches during the week. Prep the recipe as directed, allow the steam to blow off. Divide the soup among six containers with lids. Cover and chill until ready to serve. Consume within 4 days.

Freeze Extra for Later: This soup freezes well. Cool it and divide into meal-size portions. Chill until very cold and then store the containers in the freezer for up to 6 weeks. Reheat from frozen in the microwave or pop out into a saucepan to reheat over the stovetop.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition