rice and vegan sausage soup

Bean & Rice Soup with Vegan Sausage

This pinto bean and rice soup is simple, easy, and loaded with flavor and nutrients! Currently, it’s still pretty cold outside, although spring is right around the corner! The birds are singing and the wildlife is coming out from hibernation. At this time of year, it only seemed fitting to get cozy with a hearty soup.

This pinto bean and rice soup with vegan sausage is hearty, delicious and all the cozy feels. This soup could almost qualify as a vegan ham bean soup if we dare say so! Did we mention you only need one pot! So grab one and lets get into the kitchen!

One Pot Vegan Bean Soup

You are going to absolutely love how easy the clean up for this dish is. Yup, that’s right, all you use is one pot. No need to spend hours scrubbing away at dishes. The vegan sausage, veggies, beans, and rice will all be cooked together, in a matrimony of flavors.

The flavors blend in as the soup slowly simmers on the stovetop. A nice bite from the vegan sausage, a heartiness from the beans and rice, and a freshness from the veggies. You are going to love the pop of cherry tomatoes brought to this soup.

How to cook Pinto Bean and Rice Soup With Vegan Sausage

First, take a large pot and preheat to medium-high heat. Next, take the chopped vegan sausage and sear in a bit of oil. Once the vegan sausage is nicely seared, reduce the pot to low heat, and add the onions and garlic. Continue to cook the onions and garlic for a couple minutes until soft.

After the onions and garlic are soft, add all the remaining ingredients besides the rice. Mix the ingredients with a spoon. Slowly bring the pot to a boil and reduce heat to allow the soup to simmer.

vegetables and vegan sausage

Once the soup has been simmering for 15 minutes, add the rice to the pot. Stir in the rice and mix with all of the veggies. At this point, all you have to do is wait for the rice to cook! The rice should take about 20 minutes if using jasmine rice.

If you are using brown rice for the soup, you will need to adjust the cooking time to allow the rice to cook longer. As soon as the rice is cooked your pinto bean and rice soup is ready to eat!

How to Store Homemade Soup

While we ate this soup over the past 3 days, it is best to enjoy it fresh. When storing the soup, it is important not to let this soup sit for too long, as the rice will begin to absorb more and more of the liquid and become mushy.

We do not recommend freezing this soup, as the rice will become over cooked after thawing and reheating.

If you are feeling creative, add some of your own veggies in the mix!

If you tried one of our recipes or found our articles helpful, lettuce know in the comments below how it turned out!

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Peas,
Luna & Nate

Vegan Sausage and Bean Soup

Recipe by Lettuce Live in Peas Course: Main EntreesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Protein packed hearty vegan pinto bean and rice soup.

Ingredients

  • 1 Medium White onion, large dice

  • 6 Cloves Garlic, medium dice

  • 2 Cans Pinto Beans, rinsed

  • 10 oz Carrots, shredded

  • 1 Tbsp Olive oil

  • 1/2 lb Celery

  • 1 to taste Himalayan salt

  • 20 Each Cherry Tomatoes, in halfs (Sub 2 regular tomatoes)

  • 8 Cups Water (or vegetable stock)

  • 2 cubes Vegetable bouillon (unless using vegetable stock)

  • 2 Each Plant based Sausages, cut on a bias (We used field roast)

  • 2 Tbsp Vegan Worcestershire Sauce (We used Annies)

  • 1 Tbsp Liquid smoke

  • 1/2 Cup Rice

Directions

  • Place a large pot on medium heat. Once heated add in olive oil.
  • Then add the onion and garlic and saute still onions are semi translucent.
  • Next, add the pinto beans, shredded carrots, sliced tomatoes, sausage, worcestershire sauce, liquid smoke and bouillon cubes along with the water.
  • Bring to a boil, then reduce to a simmer.
  • Finally, add in the rice.
  • Continue to cook to cook at a low simmer for 30 minutes or until rice has fully cooked.
  • Enjoy!

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