To tell you the truth, I'm a soup-all-year-round gal, so when fall hits I just can’t wait to share all the soups I've been working on throughout the summer. Give this Mexican Rice and Bean Soup a try – you won’t be disappointed!
Mexican Rice and Bean Soup
Recipe By Chedva Cohn
- Cooking and Prep: 1.5 h
- Serves: 6
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No Allergens
Ingredients (15)
Mexican Rice and Bean Soup
Start Cooking
Prepare the Mexican Rice and Bean Soup
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In a soup pot with a little oil, start sautéing onion, celery, carrots, and garlic till fragrant and translucent.
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Add seasoning and tomato paste continue sautéing for two minutes. Then, add vegetable broth, tomatoes, beans, and zucchini. Cover pot and simmer for one hour.
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Adjust seasoning with salt and pepper. Add rice and continue cooking for 15 minutes.
Note:
Make sure to add rice just before serving, to avoid mushy rice.
I highly recommend you taste the soup before adjusting the seasoning. (Remember, the broth and taco spice blend both have salt.)
Tip:
Garnishing can be so fun – add some cheese, sour cream, scallions, cilantro. The list goes on... If you make it meaty, add a chicken breast and shred it in the pot.
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