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Dirty Rice and Beans Soup

Dirty Rice and Beans Soup. Inspired by Cajun dirty rice, this vegetarian soup is not short on flavour, colour or nutrition. A terrific meatless Monday meal.

Dirty Rice and Beans Soup photo of a single serving in white bowl with crackers on the side

Dirty Rice and Beans Soup. Tasty & healthy!

Spouse has her soup pot out again and this time she has another vegetarian option on the menu, Dirty Rice and Beans Soup.

Traditionally Cajun dirty rice does contain some meat, usually chopped chicken livers or giblets. I have had a version in New Orleans that added some spicy Andouille sausage too.

The meat is left behind in this recipe to let the flavours of the spices and vegetables shine all on their own.

Canned red kidney beans on white plate.

Canned  beans, should be well rinsed before using in the recipe.

You could easily add chicken or sausage to the recipe if you wanted, even leftover chicken from a roast chicken dinner would be good. If using meat, you could easily use chicken stock as well if you prefer.

Smoked Paprika in a white bowl. Stock image

Smoked Paprika is one of my most used spices. I love it, so I generally add double what’s written in the recipe.

With the addition of a few extra vegetables to the dirty rice inspiration, this thick hearty soup stands up all on its own. It would make a terrific lunch choice when serving a vegetarian meal to any crowd, regardless of whether they’re meat eaters or not.

Need even more healthy recipes? We’ve added a collection of 25 Best Heathy Eating Recipes here.

Best Healthy Eating Recipes photo collage with title text for Pinterest

Best Healthy Eating Recipes. 25 delicious meals!

 Like this Dirty Rice and Beans Soup recipe?

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Dirty Rice and Beans Soup photo of a single serving in white bowl with crackers on the side
Yield: 6 servings

Dirty Rice and Beans Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Dirty Rice and Beans Soup - inspired by Cajun dirty rice, this vegetarian soup is not short on flavour, colour or nutrition; a terrific meatless Monday meal.

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, diced small
  • 5 cloves garlic, minced
  • 2 carrots, diced small
  • 1 small bell pepper, green or red, diced small
  • 1 stalk celery, diced small.
  • 6 cups vegetable stock
  • 28 ounce can diced tomatoes
  • 2 cups red beans, cooked (or canned, rinsed)
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper, more or less to taste
  • 1/2 tsp dry thyme
  • 1/2 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 cup uncooked rice
  • 1 cup frozen corn, optional
  • A few tbsp of freshly chopped cilantro for extra flavour and garnish (optional)

Instructions

  1. Heat olive oil in a large saucepan or dutch oven over medium heat.
  2. Add the onions, garlic and diced carrots. Saute until the onions soften but do not brown.
  3. Add the bell pepper, celery, vegetable stock, diced tomatoes, beans, pepper, salt, cayenne pepper, thyme, oregano, chili powder, smoked paprika and cumin.
  4. Bring to a slow boil and add the uncooked rice.
  5. Simmer slowly for about 20 - 25 minutes, stirring occasionally until the rice is fully cooked.
  6. Add the frozen corn at this point if you are using it and bring back to the boil for an additional few minutes before serving with the chopped cilantro as a garnish.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 293Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 555mgCarbohydrates 49gFiber 10gSugar 8gProtein 10g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Deb Johnson

Wednesday 13th of May 2020

Delicious!! Came upon your site after an internet search for a creole soup. I had everything on hand so followed the recipe as directed......my kitchen smelled incredible and the soup was delicious......definitely a keeper. Thank you. I will be exploring your site for more recipes.

Wendy Mikulicic

Sunday 14th of April 2019

I tried to look at the ‘Soup Recipe Category ‘ and it only show some computer instruction !!

Dale kennedy

Monday 1st of May 2017

Could you use black beans in place of red?

Barry C. Parsons

Monday 1st of May 2017

Sure thing.

Camille

Sunday 29th of January 2017

Sounds like a great meal. I was wondering if you could substitute canned beans and canned corn for the cooked red beans and frozen corn, if so do you have to adjust the cooking times. Thanks

Barry C. Parsons

Saturday 4th of February 2017

Yes you can substitute those if you like. Just cook it until the rice is fully cooked.

Ruth

Sunday 27th of November 2016

This soup is delicious and fast to make. I used crushed tomatoes and brown rice and it was thick and seasoned to perfection. This will go on our regular meal rotation. I am already looking forward to the leftovers for lunch tomorrow!

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