Basmati rice is most noted for its aroma and delicate flavor. It is a long-grain rice, available in both brown or white, and is typically grown in the foothills of the Himalayas. The cooked rice is drier and fluffy as opposed to sticky and therefore shouldn’t clump in the soup. Brown basmati has more fiber and a stronger flavor but takes a little longer than the white to cook (both taking much longer than the easy quick cooking rices available to us but much worth the wait!). This soup is filled with veggies and therefore is a great source of fiber, protein, and vitamins! This is a healthy soup that will warm your family’s bellies this winter!


2 T extra virgin olive oil
½ medium onion, chopped
2 garlic cloves, chopped
1 Jalapeno, chopped
1 can black beans
1 cup basmati rice (white or brown)
1 large can diced tomatoes, buy ‘no salt added’ if possible
2 cups various frozen, fresh, or canned vegetables (corn, green beans, broccoli, cauliflower, celery)
T ground cumin
2 cups vegetable stock or water
Small bunch of chopped cilantro
Sea salt and freshly ground black pepper to taste


Cook rice according to package but cutting the time by about 15 minutes. While the rice is cooking, add 2 tablespoons extra-virgin olive oil, onion, garlic, and jalapeno to a soup pot over medium heat. Sauté 6-7 minutes until onions become transparent but not browned. Stir in can of drained black beans, rice, tomatoes, veggies, and cumin. Add vegetable stock or water and bring to boil. Add cilantro to the soup and reduce to low heat, simmering for 15 minutes. Ladle into warm bowls and enjoy!