Three-Bean Soup with Brown Rice Recipe

Name: Three-Bean Soup with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 1 large celery stalk, diced; 6 cups water; 1/2 cup raw brown rice, rinsed; One 16-ounce can salt-free crushed tomatoes; 1 1/2 teaspoons dried oregano; 1 teaspoon chili powder; One 10-ounce package frozen green beans; One 16-ounce can great northern or cannellini beans, drained and rinsed; One 16-ounce can kidney or red beans, drained and rinsed; 1 tablespoon lime juice, or more to taste; 1/4 cup minced fresh cilantro or parsley; Salt and freshly ground pepper to taste; Thin lime wedges for garnish, optional

Servings: persons

2 tablespoons olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large celery stalk, diced
6 cups water
1/2 cup raw brown rice, rinsed
One 16-ounce can salt-free crushed tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon chili powder
One 10-ounce package frozen green beans
One 16-ounce can great northern or cannellini beans, drained and rinsed
One 16-ounce can kidney or red beans, drained and rinsed
1 tablespoon lime juice, or more to taste
1/4 cup minced fresh cilantro or parsley
Salt and freshly ground pepper to taste
Thin lime wedges for garnish, optional

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and celery and continue to saute until all are golden.
4
Add the water, rice, tomatoes, oregano, and chili powder.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 30 minutes.
7
Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
8
Stir in the lime juice and cilantro, then season with salt and pepper.
9
If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving.
10
Garnish each serving with two or three lime wedges, if desired.
11
Per serving:
12
Calories: 207
13
Total fat: 4g
14
Protein: 8g
15
Fiber: 9g
16
Carbohydrate: 35g
17
Cholesterol: 0mg
18
Sodium: 300mg

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 2 to 3 cloves garlic, minced, 1 large celery stalk, diced, and more.

Yes, Three-Bean Soup with Brown Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three-Bean Soup with Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions