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Black Bean and Wild Rice Soup
Isla Marie

Black Bean and Wild Rice Soup

This Black Bean and Wild Rice Soup is a nutritious, filling vegan bowl loaded with chewy wild rice, creamy black beans, and fresh veggies in a smoky cumin broth. Budget-friendly, gluten-free, and perfect for meal prep or cozy nights!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Lunch, Main Course, Soup, Vegan
Cuisine: American, Gluten-Free, Plant Based
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base:
  • 1 cup wild rice rinsed
  • 2 15 oz cans black beans, drained & rinsed
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 14.5 oz can diced tomatoes (with juices)
  • 6 cups vegetable broth low-sodium
Spices & Oil:
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 chipotle pepper in adobo chopped
Garnish:
  • Fresh cilantro chopped
  • Avocado slices
  • Lime wedges

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons
  • Can opener

Method
 

  1. Sauté Veggies: Heat oil in large pot over medium. Add onion, carrots, celery; cook 5–7 min. Add garlic & spices; cook 1 min.
  2. Add Rice & Broth: Stir in wild rice and broth. Bring to boil, reduce to low, cover, simmer 25 min.
  3. Add Beans & Tomatoes: Stir in beans, tomatoes, salt, pepper, chipotle (if using). Simmer uncovered 10–15 min until rice tender.
  4. Taste & Adjust: Add lime juice or more salt if needed.
  5. Serve: Ladle into bowls. Garnish with cilantro, avocado, lime.

Notes

Wild Rice Tip: Takes longer to cook — don’t substitute without adjusting time.
Make Ahead: Flavors improve overnight.
Thicker Soup? Mash some beans or simmer longer.
Slow Cooker: Sauté first, then low 6–8 hours.
Storage: Fridge up to 5 days | Freeze up to 3 months
Reheat: Stovetop with splash of broth.