Easy Black Bean And Vegetable Rice Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming vegan soup loaded with black beans, rice, and roasted vegetables, seasoned with warming spices like garam masala and curry powder. Hearty and satisfying for a weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium red onion
- 2 cloves garlic (minced)
- 1/2 medium green chilli pepper (finely chopped, optional)
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp garam masala
- 1 tbsp curry powder
- 2 medium yellow bell peppers (finely diced)
- 2 medium carrots (peeled and chopped)
- 3/4 cup wholegrain rice (dry)
- 1.5 cups cauliflower (florets)
- 2 stalks celery (chopped)
- 1.5 cups cherry tomatoes (chopped)
- 10 stalks asparagus (chopped)
- 2.5 cups cooked black beans
- 6 cups vegetable broth (adjust depending on how thick you want your soup to be)
- 1 tbsp brown rice miso paste
- pinch dried thyme
- salt and pepper to taste
- fresh parsley and sesame seeds, to garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 3555mg
- Total sugar
- 128g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2180mg
- Calcium
- 283mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 3555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.