Easy Black Bean And Vegetable Rice Soup

This vegan black bean rice soup with vegetables is a cosy, comforting dish to warm up with on a chilly evening. Make this for lunch or dinner with simple ingredients and enjoy with a slice of your favourite bread! Oil-free, whole foods plantbased.

Easy Black Bean And Vegetable Rice Soup

Ingredients
  1. 1 medium red onion
  2. 2 cloves garlic minced
  3. 1/2 medium green chilli pepper finely chopped, optional
  4. 1 tsp paprika
  5. 1 tsp garlic granules
  6. 1 tsp garam masala
  7. 1 tbsp curry powder
  8. 2 medium yellow bell peppers finely diced
  9. 2 medium carrots peeled and chopped
  10. 3/4 cup wholegrain rice dry
  11. 1.5 cups cauliflower florets
  12. 2 stalks celery chopped
  13. 1.5 cups cherry tomatoes chopped
  14. 10 stalks asparagus chopped
  15. 2.5 cups cooked black beans
  16. 6 cups vegetable broth adjust depending on how thick you want your soup to be
  17. 1 tbsp brown rice miso paste
  18. pinch dried thyme
  19. salt and pepper to taste
  20. fresh parsley and sesame seeds, to garnish
Instructions
  • Add the onions, garlic cloves, green chilli peppers, paprika and garlic granules to a saucepan on a medium-high heat. Stir for 2-3 minutes, until softened and fragrant. 
  • Add bell pepper and carrots with the garam masala and curry powder and allow those vegetables to soften for 2 minutes or so before adding the wholegrain rice, cauliflower, celery, cherry tomatoes and 4 cups of the water/veggie stock. Lower the heat, cover and simmer for 15 minutes.