Vegan Charro Bean and Rice Soup

It’s the kind of soup that feels filling without being heavy – it’s a favorite for me during Lent! The rice thickens the broth naturally, the beans make it satisfying, and the charred street corn adds little pops of sweetness and texture. It’s completely plant-based, budget-friendly, and perfect for weeknight dinners or meal prep!

A close-up of a spoonful of thick, hearty vegetable and rice stew with visible corn, tomatoes, and herbs.

A bowl of vegetable and rice soup with corn, beans, tomatoes, and chopped herbs on top, placed on a green cloth.

Close-up of a bowl of vegetable and bean soup with corn, tomatoes, rice, and chopped cilantro garnish.

A bowl of vegetable soup with rice, corn, beans, tomatoes, and green herbs, served on a light blue cloth.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Vegan Charro Bean Soup

This vegan charro bean and rice soup is hearty, smoky, and full of bold flavor from cumin, green chiles, charred corn, and seasoned beans. A comforting one-pot plant-based dinner that’s filling, affordable, and perfect for leftovers.

Ingredients for Vegan Charro Bean and Rice Soup

Olive oil – Helps sauté the aromatics and builds the savory base of the soup.
Onion – Adds natural sweetness and depth, forming the foundation of flavor.
Bell pepper – Brings subtle sweetness, texture, and color that balance the smoky elements.
Garlic – Provides bold, savory warmth that enhances the overall richness.
Cumin – Adds earthy, smoky spice that gives the soup its classic charro-style flavor.
Diced tomatoes with juices – Contribute acidity, brightness, and body to the broth.
Diced green chiles – Add mild heat and Southwestern flavor without overwhelming spice.
Long-grain white rice – Makes the soup hearty and filling while naturally thickening as it cooks.
Vegan charro beans (or seasoned pinto beans) – Provide protein, creaminess, and the signature charro flavor profile.
Frozen charred street corn – Adds sweetness, texture, and a subtle smoky depth.
Vegetable stock – Forms the flavorful liquid base that ties everything together.
Salt and black pepper – Balance and enhance all the flavors in the soup.
Optional toppings:
Tortilla strips – Add crunchy texture and a classic Southwestern finish.
Cilantro – Adds fresh, bright contrast.
Avocado – Brings creamy richness.
Lime wedges – Provide acidity and brightness that wake up the flavors.

Step-by-Step Instructions

Once you’ve gathered your ingredients, we will use the following process:

Chopped white onions and green bell peppers in a white pot, ready to be cooked for a flavorful vegan rice soup.

Brown Vegetables

In a large stock pot or dutch oven, brown onion and pepper.

A close-up of a pot containing roasted corn, pinto beans, chopped green bell pepper, and diced onions in a tomato-based sauce—perfect for a hearty Vegan Charro Bean soup.

Stir in Corn and Beans

Add seasonings, corn, and beans and toss well to mix.

A pot filled with a mixture of charro beans, corn, tomatoes, peppers, and uncooked white rice on top, ready to be stirred into a hearty vegan soup.

Add Rice

Add rice and toss to mix. I like to pre-toast rice for a few minutes with beans and vegetables.

A pot of orange-red vegan Charro Bean soup with visible chopped vegetables such as green beans, corn, and onions.

Add Stock & Cook

Add stock and water and cook until rice is puffy and tender, about 20 minutes.

A close-up of a spoonful of thick vegan soup with corn, tomatoes, rice, and herbs held above a pot of hearty rice soup.

Serve & Enjoy!

Top with chopped green onions, cilantro, or parsley, and serve piping hot!

Tips for the Best Charro Bean Soup

Toast the cumin in oil before adding liquids to deepen flavor.

Let it simmer uncovered for thicker soup.

Add a squeeze of lime before serving to brighten everything.

Stir occasionally to prevent rice from sticking to the bottom.

Finish with fresh cilantro for restaurant-style freshness.

For creamier texture, mash a small portion of the beans before serving.

How to Make It Spicier (or Milder)

Want to customize the heat of this recipe? Try these ideas:

Add diced jalapeños or chipotle peppers
Stir in chili powder or cayenne
Use hot green chiles
For milder soup, use mild green chiles and skip extra spice
Serve with hot sauce on the side

Meal Prep + Storage Tips

Stores up to 4 days in the fridge
Rice absorbs broth — add stock when reheating
Portion into containers for grab-and-go lunches
Flavors deepen overnight
Reheat gently to preserve texture

Can You Freeze Bean and Rice Soup?

Freeze up to 3 months
Slightly undercook rice if planning to freeze
Thaw overnight in fridge
Add broth when reheating to restore texture

Why Using Charred Corn Makes a Difference

Makes the soup taste layered and restaurant-style
Adds smoky depth
Balances acidity from tomatoes
Provides texture contrast

Vegan Charro Bean Soup FAQs

Yes. Increase simmer time to about 35–40 minutes and add extra broth if needed.

Absolutely. Add jalapeño, chipotle powder, or extra green chiles.

Rice continues absorbing liquid as it sits. Add more vegetable stock when reheating.

Yes, but rice may soften slightly. For best texture, slightly undercook rice before freezing.

Yes. Add extra cumin, garlic, and a pinch of smoked paprika for similar flavor.

Yes, as long as your vegetable stock is certified gluten-free.

Vegan Charro Bean and Rice Soup

How to Make Vegan Charro Bean Soup