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Close-up of bowl of black bean soup garnished with chopped cilantro.

Black Bean Soup with Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Nguyet Vo
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian


This Cuban inspired black bean soup with rice is healthy, tasty, and quick to make with ingredients you probably already have on hand.


Units Scale
  • 3 (15 ounce) cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (or more if you want more heat)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 Bay leaf
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water until smooth (optional)
  • Fresh cilantro, chopped, for serving
  • Hot cooked white or brown rice


  1. Prep beans. Put one can of drained black beans in a bowl and mash with a fork. Set aside. (See Note 1)
  2. Cook onions. Heat olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
  3. Add spices. Add garlic, chili powder, cumin, and oregano, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  4. Add broth and beans. Add vegetable broth, salt, Bay leaf, and both black beans, whole and mashed. Bring to a boil.
  5. Simmer. Reduce heat to medium-low. Stir cornstarch mixture to re-combine and add to soup (See Note 2). Stir to combine and simmer for 15 minutes, stirring occasionally.
  6. Season. Remove Bay leaf and discard. Taste the soup and adjust salt to taste.
  7. Serve. Put rice in bowls. Pour soup on top. Generously sprinkle with fresh chopped cilantro, if desired, and serve.


  1. You can skip mashing the beans if you want a less thick soup. Or you can purée the beans in a blender if you want a thick soup with a smoother texture.
  2. If you want a less thick soup, omit the cornstarch.
  3. Recipe adapted from Comfy in the Kitchen (via my sister).
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