Vegan Charro Bean and Rice Soup
Hearty vegan charro bean and rice soup made with bell peppers, green chiles, tomatoes, smoky cumin, and charred corn for a bold, comforting, and perfect for an easy plant-based dinner.
Servings: 4 people
Cost: 10
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 3 –4 cloves garlic minced
- 1 teaspoon cumin
- 1 10 oz can diced tomatoes with juices
- 1 4 oz can diced green chiles
- 1 cup uncooked long-grain white rice
- 1 15 oz can vegan charro beans (or pinto beans with seasoning)
- 1 cup frozen charred street corn
- 5 –6 cups vegetable stock
- Salt and black pepper to taste
- Optional toppings: cilantro avocado, lime wedges, tortilla strips
Instructions
Sauté aromatics
- In a large pot over medium heat, add olive oil. Sauté onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds.
Toast spices
- Stir in cumin and cook 30 seconds to bloom the flavor.
Build the soup
- Add diced tomatoes, green chiles, rice, vegan charro beans (with some liquid), charred corn, and vegetable stock. Stir well.
Simmer
- Bring to a gentle boil, then reduce heat and simmer 18–22 minutes, until rice is tender.
Adjust seasoning
- Add salt and pepper to taste. If thicker than desired, add a splash of broth.
Serve
- Ladle into bowls and top with cilantro, avocado, lime, or crunchy tortilla strips.
Notes
For spicier soup, add jalapeño or chili powder.
For thicker texture, simmer uncovered the last 5 minutes.
For meal prep, rice will absorb liquid — add broth when reheating.
Use brown rice but increase simmer time to 35–40 minutes.
Nutrition
Calories: 268kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 1mg
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