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Georgian bean soup with vegetables and rice

Author
Cookinero 5 Nov 2025
2490
Georgian bean soup with vegetables and rice

Georgian bean soup with vegetables is very tasty, aromatic, and a little spicy. Even without meat, the soup is rich and filling due to the beans. The level of spiciness can be varied by decreasing or increasing the amount of adjika. When the soup is infused, it will become even tastier, so cook more!

How to cook Georgian bean soup with vegetables and rice

Step 1

Georgian bean soup with vegetables and rice

Cut the onion into half rings.

Step 2

Georgian bean soup with vegetables and rice

Grate the carrots on a coarse grater.

Step 3

Georgian bean soup with vegetables and rice

Finely chop the garlic.

Step 4

Georgian bean soup with vegetables and rice

Boil the rice until done – about 30 minutes after the water boils.

Step 5

Georgian bean soup with vegetables and rice

Rinse the beans until the water is clear. Pour 2 liters of water into a small saucepan, add the beans and cook until done for 1.5-2 hours.

Step 6

Georgian bean soup with vegetables and rice

Heat a frying pan over medium heat and melt the butter.

Step 7

Georgian bean soup with vegetables and rice

Fry the carrots and onions until golden brown.

Step 8

Georgian bean soup with vegetables and rice

Add tomato paste, stir.

Step 9

Georgian bean soup with vegetables and rice

Continue frying for another 2-3 minutes, stirring. Remove the overcooked mixture from the heat.

Step 10

Georgian bean soup with vegetables and rice

Add rice, sautéed vegetables and garlic to the cooked beans.

Step 11

Georgian bean soup with vegetables and rice

Add salt, pepper, bay leaf, adjika and chopped cilantro. Simmer for another 5 minutes. The soup is ready!

Georgian bean soup with vegetables and rice - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute 2 cups of canned white beans (drained and rinsed) for the dry beans. Since canned beans are already cooked, you'll only need to heat them through in the soup during the last 5-10 minutes of cooking, rather than boiling them for 1.5-2 hours. Reduce the amount of water in the recipe by about 1.5 liters to account for the liquid no longer needed for boiling the dry beans.
Store the soup in an airtight container in the refrigerator for up to 4 days. For best results, store the rice separately if you have any left over, but it's fine to store them together. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup has thickened too much.
Absolutely! The recipe is already vegetarian. To make it vegan, simply ensure the butter is replaced with a plant-based alternative (like olive oil or vegan margarine) for frying the vegetables. All the other ingredients are plant-based. Just check that your adjika paste (if using) is vegan, as some might contain hidden animal products.
Yes, this soup freezes quite well, though the texture of the potatoes might change slightly. Cool the soup completely, then transfer it to airtight containers, leaving some headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. You may need to add a bit of water or broth when reheating as the rice and beans can thicken it.
Adjika is a Georgian spice paste that's spicy and flavorful. A good substitute would be 1-2 teaspoons of paprika, a pinch of cayenne pepper for heat, and a small squeeze of lemon juice for acidity. Alternatively, you could use a teaspoon of harissa paste or even a bit of chili garlic sauce, though the flavor profile will shift slightly.
Yes! For a slow cooker, sauté the onions and carrots (steps 6 & 7) first, then add them along with all the other ingredients (except the rice and fresh cilantro) to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Stir in the cooked rice and fresh cilantro just before serving. For an Instant Pot, use the sauté function for steps 6 & 7, then add everything except the rice and cilantro. Pressure cook on high for 30 minutes, then let the pressure release naturally for 10 minutes before releasing. Stir in cooked rice and cilantro to serve.
This soup is a hearty meal on its own, thanks to the beans and rice. For a fuller meal, serve it with a slice of crusty bread, a side salad with a light vinaigrette, or some pickled vegetables. A light, crisp white wine or a light beer would also pair nicely.

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