Best-Ever Black Bean Soup with Cilantro-Lime Rice
I have a complex about eating whole grains. Or you could say, about not eating whole grains. Given, sometimes when I’m out to eat the hangry kicks in and I stuff three or four rolls of white bread in my face before I even realized what happened, but I’ve been known to bring a whole grain hamburger bun or two to a few barbeques in my day.
Shoot, I’d even bring my whole grains out to restaurants if it I knew I could get away with it. There’s no shame.
Speaking of restaurants, I’m sure most of you have been to a Hibachi grill at some point, yes? You know, where they wear those really tall chef hats, burn your eyebrows off, yell at you and then throw food at your face while you try to catch it like a dog?
My favorite part is the free spritz of Japanese-kitchen-scented perfume you get while you’re there. There’s nothing better than leaving smelling like smoky oil and fish for the rest of the night…mmmm.
At said restaurants, they usually serve you rice with your meal and most of them even offer you the option of white or brown. Isn’t that just lovely?
Yes. Well, because I am the most exciting person on the face of the planet, I always order vegetable fried rice, but I specifically request that they make it with brown rice instead of white. Right about then is when they all stop and look at me like I have three heads.
Then I get the usual, we don’t make fried rice with brown rice.
What? What do you mean? It’s the same thing. Just throw some brown rice on the grill, light a fire, crack a frickin’ egg and then throw it at my face.
Apparently, it’s a big deal to ask for brown fried rice instead of white. Try it sometime and watch the immediate look of horror on their faces.
So my point in all this is that the original recipe for this soup called for white rice but, wouldn’t you know, I changed it up and used brown instead. Right, I’ve made that point.
I’ve eaten more than my fair share of black bean soups but I’ve never made my own at home and let me just tell you, I regret not making it sooner.
It’s thick and creamy and you can adjust the flavors and spices to suit your needs. Plus, this version with cilantro-lime rice really takes it over the edge. I can’t even try to describe it, you just have to try it for yourself.
2 (15 ounce) cans black beans, drained, not rinsed
1 green bell pepper, roughly chopped
2 jalapenos, roughly chopped
1 small yellow onion, diced
3 garlic cloves
1 tablespoon olive oil
2 cups vegetable both
1 cup filtered water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon chili chipotle powder
1 teaspoon dried oregano
1 tablespoon vegan Worcestershire
1 tablespoon tomato paste
salt & pepper to taste
1 cup brown rice
4 cups water
1 tablespoon olive oil
1/2 teaspoon salt
juice from 1/2 lime (about 2 tablespoons)
1/4 cup cilantro, finely chopped
- Start by using a food processor (optional) to finely chop the onion then set aside. Next, mince the garlic and then add the jalapeno and bell pepper until finely chopped.
- Warm one tablespoon olive oil in a large pot or Dutch oven over medium heat and then sauté the onion for several minutes, until translucent. Add the rest of the vegetables (jalapeno, bell pepper and garlic) to the pot along with the spices (cumin, chili powder, chili chipotle powder and died oregano) and continue to sauté for about five more minutes.
- Next, add the drained (not rinsed) beans to the pot along with the vegetable broth and water. Then add the tomato paste and Worcestershire and stir until mixed well. Bring the soup to a boil and then reduce to a simmer and allow to cook for twenty minutes.
- Meanwhile, start making the rice by bringing 4 cups water to a boil in a medium size sauce pan. Add one tablespoon olive oil, 1/2 teaspoon salt, and 1 cup brown rice then stir. Continue to boil the rice for 30 minutes, uncovered, stirring occasionally.
- After 30 minutes, drain the rice and then return it to the pot, removed from heat. Cover the pot with a tight-fitting lid and allow to steam for 10 minutes.
- Meanwhile, ladle two cups of the soup into the food processor and blend until thick and creamy. Add it back to the soup and turn off the heat.
- After 10 minutes have passed, remove the lid and fluff the rice with a fork. Add the lime juice and cilantro then stir together.
- Scoop one fourth of the rice at a time into each bowl and ladle black bean soup on top. Garnish with avocado and enjoy!
Adapted from Iowa Girl Eats
This soup really lives up to it’s name. I highly recommend trying it with the avocado as the creamy texture pairs perfectly with the spices, cilantro and black beans.
Do you prefer white or brown rice?
Hibachi grills, yay or nay?
This post was hilarious! I hate that they won’t make fried rice with brown rice! It IS THE SAME THING! I don’t understand why that’s so difficult! And I hate smelling like oil the rest of the night…that used to be my biggest pet peeve about eating in the dining halls in college. It just used to seep into my clothes, especially my rain jacket. However, this recipe looks amazing!! Can’t wait to try it!
Yum this looks tasty. It almost looks like a chili rather than a soup. Surprisingly enough, I’ve never been to a Hibachi grill. I never get the white rice, I always ask for brown as well. I do feel like I am inconveniencing them sometimes but it’s worth it!
I love a good “intro” to a recipe… and this totally got me hooked. You couldn’t be more spot on about the Hibachi perfume… oh how I do NOT enjoy that :)
hahahaha! omg im laughing so hard! yes to all of this!! i love brown rice, i avoid white rice if i can- it now just tastes weird to me! this soup looks unbelievably good!! and omg im still laughing at “the hangry kicks in and I stuff three or four rolls of white bread in my face before I even realized what happened” hahaha ahh story of my life :)
also- “Just throw some brown rice on the grill, light a fire, crack a frickin’ egg and then throw it at my face.” hahahaah omg this post was hilarious
I’m glad I could make the queen of comedy laugh for a bit! ;)
I live in the middle of nowhere’sville and brown rice is not an option, pretty much anywhere :( I usually eat whole grains 99% of the time at home, but loosen up if I’m dining out, otherwise I probably wouldn’t be able to eat anywhere but my own kitchen.
I’ve only been to a hibachi grill once (they don’t seem too popular around here – I went when I was in Mexico a year and a half ago) and you seem to have the experience down pat ;-) they didn’t offer brown rice as an option, but if they did I would have gone for that. I’ll eat white rice, but I always go for brown when it’s offered.
I don’t know if I’ve ever had black bean soup…which is awkward, considering that black beans are my preference. I should probably change that soon…
I’ve actually never been to a hibachi grill so I can’t speak to their stance on rice, but I can definitely relate to getting some raised eyebrows when altering my order. When it comes to rice, though, I’m not really that particular… I used to ONLY eat brown, but I have to say that some dishes really do taste better with white.
hahaha…love this! This dish sounds so amazing! I think my husband would be into it too!
Brown rice. 100%. Every. Single. Time.
White rice is delicious for restaurant curry because brown is rarely available BUT any other time and always at home… brown :)
Glad we agree :)
I need to know your secret for making your food look amazing everytime !
Haha, they do throw shizz at your face all the time in those restaurants! I haven’t been to one of those in FOREVER but I must say, I’m a fan of brown rice just naturally. White rice (aside from having it in sushi) has never been something I’ve enjoyed, ever. Brown rice has so much more flavor! And hey, there’s no shame in bringing your own buns! There’s an episode of Parks and Recreation where Chris Traeger brings his own salad dressing to a restaurant and the server is like, “Sir, you HAVE to stop doing this!” Haha, I suppose that makes zero sense if you don’t watch the show. Anyway, this looks delicious per usual. And that wooden spoon is SO SO cute! I just want to own it so I can just have it to look at! SO CUTE!
Pinned! This looks fabulous! I adore black beans.
I love your story telling in this post! Believe it or not, I’ve never been to a hibatchi grill. While I always make brown rice at home, if I have the option at a restaurant, I splurge and go for white.
This soup looks super easy and tasty!
Haha! This cracks me up. I love hibachi grills and fried brown rice. Also, this soup. It looks so thick and hearty. Definitely my kind of soup.
This recipe looks really delicious! I love black bean soup. I prefer white rice but I force myself to always get brown because its better for you.
Haha love your description. I’m always the one that gets hit in the eye with the steak because I can never catch it. I definitely like brown rice better. I think it has a lot more flavor! This soup also looks fabulous.
Hah too funny about the brown fried rice. That seems like a very reasonable request! Those places are crazy. You know what, I’ve never made black bean soup either… and now I’m not sure why not! I can just imagine the textural goodness of those creamy beans and plump grains of rice. Definitely making it!
I love everything about this soup! Looks amazing. I’m a huge fan of brown rice. It’s so good for you! I’ll eat it for breakfast sometimes. Thanks for sharing this recipe!
Note to self…don’t request brown fried rice. I also BYOB is a thing –>bring your own bun. I bring GF buns to all bbqs I attend. THAT will have people looking at you like you have 3 heads!
I’m cracking up at your Hibachi description! I loveee black bean soup. And avocado. And always, always brown rice instead of tasteless white rice!!
I always ask for brown rice when I’m eating out, and I usually get people to think I’m weird. Why?? It’s the same but way tastier, healthier and more filling! You bet that I’m trying the brown rice version of this soup. It looks so darn amazing!
LOVE brown rice–all the way! Also love black bean soup! This looks so hearty and delicious! I adore Hibachi grills!
How have I never made black bean soup?? This sounds like perfection. Love this –> “Apparently, it’s a big deal to ask for brown fried rice instead of white. Try it sometime and watch the immediate look of horror on their faces.” SO.TRUE. And no, I don’t want to pay an extra freaking two dollars for brown rice, geez!!
brown rice — love it’s nutty flavor :)
This looks amazing I just wish my digestion could handle beans better as I love your soups. Love the food styling in the photos especially your cute wooden spoon :)
These are seriously 2 of my favorite foods. EVER. We go to Fuzzy’s ever single Thursday and I always look forward to it so I can snag a bite of my hubby’s cilantro lime rice. I am so makin’ this!!
Wow, you really do like brown rice, haha! ;) I’m definitely going to ask for fried rice to be made that way next time… I want to see the looks I get!
I totally feel you on the whole grain thing. I panic if there are no whole grains to be had at every meal. That soup looks INCREDIBLE, btw. What kind of brown rice do you use? I’ve been loving the short-grain lately but can’t seem to find any!
I also prefer the short grain brown rice so that’s what I used in the soup. I got it from the bulk section at Whole Foods. You should check there- they usually always have some in stock!
Oh wow girl, this recipe looks amazing! I love homemade black bean soup!
I too have a carb complex-I love me some whole wheat and whole grains! White flour just does not fill me up whatsoever and causes me to crave and eat more. Brown rice and other whole grains keep me feeling satisfied and not hungry 5 minutes later! :)
Brown rice all the way! I love when restaurants give you the option. I think I did a happy dance when Chipotle started offering it a few years back. This soups sounds amazing – a great change from regular black bean soup.
Girl you should do blog intro tutorials! You had me begging for me! This recipe looks fantastic. I bought some black beans the other day for no particular reason, so maybe this post is fate? Brown rice is my absolute fav! I had some just a few minutes ago with dinner! There’s just something about it that is way too good!
Oh, Sarah! You’ve made me so happy! My Romeo and I love black bean soup, and this recipe looks beyond-amazing! I truly can’t pin it fast enough! Oh – and totally lol about the hibachi restaurants! Having two little kids, it probably won’t surprise you to know that those are one of our current fave “special family occasions” choices. And I don’t believe I have ever yet actually managed to catch in my mouth the food the chefs chuck in the general direction of my face!
I actually don’t even really like white rice (unless it’s sushi rice), but I adore brown rice! Especially the short grain kind, which is what I’ve been buying lately.
This soup looks amazing. I love a good chunky black bean soup in the fall and winter!
You just served one of my favorite soups with one of my favorite kinds of rice, I’m in food heaven right now!
I love all carbs — whole grain or otherwise — and you asking me to choose white or brown rice is like asking me to pick a favorite child. Can’t do it.
This soup looks ridic. I’ve been in such a soup mood lately, with the freezing cold weather and all.
Made this for dinner tonight – YUM! Love the rice/soup combo. The spice was just what we needed on a chilly night! I topped mine with Greek yogurt, totally making it no longer vegan… oops :) Thanks for the great recipe!
Oh, I bet it would be even better with Greek yogurt! It probably balances out the spices perfectly. I’m so glad you liked it! Thanks for letting me know. :)
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I made it tonight (tripled the recipe, omitted the rice part and added the juice of 1 lime) and it’s delicious! Thank you!
Thanks for the feedback Gabi! I’m happy you enjoyed it. :)
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I’m looking forward to trying this, as my BB soup recipe starts with dried beans, which I can never get cooked right. So I wanted to find one that uses canned beans. One thing that my other recipe has that would probably be delicious in this recipe is to stir in 1-2 ounces of dark (bittersweet) chocolate when the soup is finished. You can’t taste it as chocolate, but it adds a great complexity to the soup, similar to what it does to molé sauce, I would think. And, of course, it adds another of the basic food groups to the soup! :-)