United Churches Food Pantry Bean and Rice Soup

This bean and rice soup is a practical, pantry-friendly meal inspired by the simple staples often available through community food pantries. Canned beans, rice, tomatoes, and broth simmer with onion and familiar seasonings to make a hearty, flexible soup; use the ingredients you have and adjust the broth to suit your preferred thickness.

Ingredients

1 tablespoon (15 ml) olive or vegetable oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g), or ½ teaspoon (1.5 g) garlic powder
1 teaspoon (2 g) dried oregano
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) black pepper
1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
6 cups (1.4 L) low-sodium vegetable or chicken broth, plus more as needed
¾ cup (140 g) uncooked long-grain white rice, rinsed; or ¾ cup (150 g) brown rice
2 cans (15 ounces / 425 g each) beans, such as kidney, pinto, or white beans, drained and rinsed
1 teaspoon (5 g) salt, or to taste; use less if the broth is salted
1 tablespoon (15 ml) lemon juice or cider vinegar, optional
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery, mince the garlic, and rinse the rice under cool water until the water runs mostly clear. Drain and rinse the beans. This brief rinse helps remove some surface starch from the rice and excess packing liquid from the beans.
Soften the vegetables. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion looks translucent and the carrots begin to soften. If the vegetables start sticking, stir in a tablespoon of broth or water rather than adding more oil.
Add the aromatics and tomatoes. Stir in the garlic, oregano, cumin, and black pepper. Cook for about 30 seconds, just until fragrant. Add the diced tomatoes and their juices, scraping the bottom of the pot to loosen any browned bits.
Simmer the rice. Pour in the broth and add the rinsed rice and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer gently. For white rice, cook for 15 to 20 minutes, checking near the 15-minute mark. For brown rice, simmer for 35 to 40 minutes instead; check the package directions because varieties differ. Stir once or twice so rice does not settle and catch on the bottom.
Add the beans and finish cooking. Once the rice is tender, stir in the drained beans. Simmer uncovered for 5 to 7 minutes, until the beans are hot throughout and the soup reaches a gentle simmer. Taste and add more salt or pepper if needed. Stir in the lemon juice or vinegar for a brighter flavor, if using, and add parsley just before serving.
Adjust the consistency. Rice continues to absorb liquid as the soup stands. If it is thicker than you like, stir in hot broth or water, ½ cup (120 ml) at a time, until it reaches the consistency you want. Serve hot.

Tips

Choose the rice based on your time. White rice cooks faster and gives a softer, more familiar soup texture. Brown rice takes longer and stays chewier; if the package calls for more than 40 minutes, simmer it until tender before adding the beans.
Keep an eye on the pot. Maintain a gentle simmer rather than a hard boil, and stir occasionally. Rapid boiling can make rice break down and stick, while cooking uncovered for too long can leave the soup short on liquid.
Use what is on hand. Any combination of canned beans works. If you have dried beans, cook them completely according to their package directions before measuring and adding them; do not add uncooked dried beans directly to this quick soup.
Season gradually. Broth and canned tomatoes vary in saltiness. Start with less salt if using regular broth, then taste after the beans have warmed through. A small splash of vinegar or lemon is a useful alternative to extra salt when the soup tastes flat.

Serving Suggestions

Serve the soup in warm bowls with bread, cornbread, or crackers for dipping. A simple green salad, sliced cucumber, or steamed frozen vegetables makes an easy side. For a more substantial bowl, add a spoonful of plain yogurt or sour cream, shredded cheese, or a little chopped parsley. Keep toppings separate at the table so each person can choose what suits them.

This recipe makes a thick, filling soup rather than a brothy starter. If serving it as a first course, loosen the pot with extra broth before bringing it to the table. Offer hot sauce or black pepper on the side rather than seasoning the whole batch heavily, which makes it easier to accommodate different preferences.

Variations

Make it meatless: Use vegetable broth and check that any toppings are vegetarian. The beans provide the soup’s hearty texture, so no other change is necessary.

Use different vegetables: Add 1 cup (150 g) frozen corn during the last 5 minutes, or stir in 2 cups (60 g) chopped spinach after the beans and cook until wilted. Frozen vegetables can go straight into the pot; add a minute or two if needed to bring the soup back to a simmer.

Change the seasoning: Use smoked paprika in place of cumin for a deeper, smoky note, or add ¼ teaspoon (0.5 g) chili flakes with the garlic. For a mild herb flavor, use dried thyme instead of oregano.

Use pasta instead of rice: Omit the rice and cook 1 cup (100 g) small pasta separately according to its package directions. Stir it into individual bowls or the pot just before serving. Keeping pasta separate helps prevent it from absorbing most of the broth if you have leftovers.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep covered in the refrigerator for 3 to 4 days. The rice will absorb broth as it sits, so expect the soup to thicken; add water or broth when reheating. For easier portioning, freeze the soup in airtight freezer-safe containers for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator for the most even reheating.

Reheat a portion in a saucepan over medium heat, stirring occasionally, until steaming throughout; add liquid as needed. In a microwave, cover loosely, heat in short intervals, and stir between intervals to distribute the heat. USDA guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the entire pot—warm only the amount you plan to serve.

Frequently Asked Questions

Can I make this soup with brown rice?
Yes. Brown rice needs more time and may need extra broth. Simmer it until tender according to its package directions, then add the beans near the end so they stay intact. If you are unsure how long the rice takes, cook it separately and stir it into the soup.

Can I use uncooked rice straight in the soup?
Yes. Rinse it first and simmer it in the broth, as directed. Rice varieties cook at different rates, so check the package and taste for tenderness before adding the beans. If using leftover cooked rice, stir it in with the beans and reduce the broth slightly if the soup is already thin.

Why did my soup become so thick?
Rice keeps absorbing liquid after cooking, especially during refrigeration. Stir in hot broth or water a little at a time while reheating. For future batches, cook rice separately or add it to only the portions you plan to serve right away.

Can I make it in advance?
Yes. Cook the soup, cool it promptly, and refrigerate it in shallow containers within 2 hours. For the best texture, you can prepare the soup base without rice and cook fresh rice separately on serving day. Reheat leftovers to 165°F (74°C).

Can I use dried beans instead of canned?
Yes, but cook the dried beans completely before adding them. Their cooking time varies with age and type, so follow the package directions and season them as needed. Measure about 3 cups (510 g) cooked beans to replace the two drained cans.

How can I make the soup less salty?
Choose low-sodium broth and rinse canned beans well. If the finished soup is too salty, add unsalted broth or water and more vegetables or cooked rice to spread the seasoning across a larger batch. A little lemon juice can brighten the flavor, but it does not remove salt.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).