This black bean and rice soup recipe is so filling and warm, it is perfect for these increasingly chilly Fall days, and on into Winter. Plus, as with all my recipes, it is so easy and cheap to make. An added bonus with this soup recipe is it can feed a whole family...or if there are only two of you, like Dave and I, it will last for days in the fridge and weeks in the freezer. We never get sick of it either. Throw some jalapenos in your bowl the next day to mix it up a bit, add extra tomatoes, or even do more rice to make it more like a chili...so many options for this simple soup!
And although this soup is really hearty, it's also really healthy. The black beans and rice make a perfect protein, so for anyone leaving off the cheese on top (or using a replacement option) it's a great source of vegan protein!
1 c brown rice (add more to make it more like chili)
16 oz salsa
32 oz vegetable broth
20 oz refried black beans
2- 20 oz cans of whole black beans
1/3 cup chopped onion
1/2 tsp chili powder
few shakes of dried garlic
1/4 tsp cayenne powder
salt to taste
Cook brown rice as package states. Once the rice is finished, in large soup pan, mix broth and smashed refried beans. Add rice, salsa, and whole beans and heat on medium/low heat...stir constantly. Let it cook on low for awhile to let all the spices really get their full flavor.
Add a little cheese on top if you'd like and eat alone or with crackers (like my husband does). The last time I made it, I tested it out to see if you could freeze it and it worked like a charm. Just make sure you have a long time to let it thaw in the fridge (at least 24 hours ahead of time). Enjoy!
What's your favorite Fall dish? If there's any recipes you'd like to see on my site, let me know in the comments!