Mexican Rice and Bean Soup

  • Cooking and Prep: 1.5 h
  • Serves: 6
  • No Allergens

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!

Ingredients (15)

Mexican Rice and Bean Soup

Start Cooking

Prepare the Mexican Rice and Bean Soup

  1. In a soup pot with a little oil, start sautéing onion, celery, carrots, and garlic till fragrant and translucent.

  2. 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.

  3. Adjust seasoning with salt and pepper. Add rice and continue cooking for 15 minutes.


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.)


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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