Black Bean Soup
Black bean soup is rich, hearty, and full of Southwestern flavor. Black beans create a thick, creamy broth while brown rice makes the soup even more filling. Top each bowl with avocado, sour cream, cilantro, or shredded cheese for a simple meal that's perfect for lunch or dinner.
Prep Time: 15 minutes (+ overnight soaking if using dried beans)
Cook Time: About 1½ hours
Yield: 6-8 servings
Ingredients
- 2 cups dried black beans, or about 4 cups cooked or canned black beans
- 1 cup uncooked brown rice
- 6 cups chicken broth
- 2 carrots, diced
- 1 onion, chopped
- 2 bay leaves
- Salt and black pepper, to taste
- Optional toppings: diced avocado, sour cream, chopped cilantro, shredded cheese, tortilla strips, or lime wedges
Directions
- If using dried beans, soak them overnight, then drain and rinse.
- Place the beans, chicken broth, carrots, onion, and bay leaves into a large soup pot.
- Bring the soup to a boil, reduce the heat, and simmer until the beans begin to soften, about 45–60 minutes.
- Stir in the brown rice and continue cooking for another 35-45 minutes until both the beans and rice are tender.
- If using canned beans, add them with the rice and reduce the cooking time accordingly.
- Remove the bay leaves and season with salt and pepper to taste.
- Ladle into bowls and serve with your favorite toppings.
Kid Chef Tip: Brown rice takes much longer to cook than white rice. If you substitute white rice, add it during the final 15-20 minutes so it doesn't become overcooked.
Southwestern Serving Ideas
- Top with diced avocado and fresh cilantro.
- Add a squeeze of fresh lime juice before serving.
- Sprinkle with shredded cheddar, Monterey Jack, or pepper Jack cheese.
- Serve with tortilla chips or homemade cornbread.
- Add diced jalapeños or experiment with chili powder, cumin, oregano, and other seasonings from our Herbs & Spices Lesson.