SFL RecipesMexican Rice Soup is this weeks featured recipe from the Slender For Life™ Recipe Library. The original recipe was created by Heather McDougall and was published by Forks Over Knives. Marilyn took the base recipe and added to it. It’s really great and this has been our dinner meal for this week. Some will be frozen in individual containers for my future lunches. The Slender For Life™ Recipe Library has several thousand (maybe 20,000?) free and very healthy recipes for you to enjoy. Eating healthy has never been so good!

Mexican Rice Soup

from Forks Over Knives, by Heather McDougall
Serves 4-6

1 medium onion, chopped
4 cloves garlic, minced
6 cups low-sodium vegetable stock
1 15-ounce can kidney beans
1 15-ounce can black beans
1 15-ounce can pinto beans
1 15-ounce can fire-roasted tomatoes
1 tablespoon chili powder
1 cup long grain rice, toasted*
Salt to taste

Chopped tomato
Sliced scallions
Baked tortilla chips

In a large saucepan, saute onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high heat for 7 minutes. Add the rest of the ingredients, reduce heat to low and simmer for 25-30 minutes. Season to taste. Serve with toppings of your choice, or the ones listed above.

* Put the rice in a non-stick pan pre-heated to medium-high heat and stir constantly for about 5 minutes, or until rice is lightly browned

Marilyn added:
1 Zucchini
1 ½ red peppers
8 oz. mushrooms
2 cups of frozen corn
2 cups of rice toasted (instead of 1)

Roger adds: Hot Sauce, Salsa and 4 crumbled blue corn chips

Click here for the Original Recipe for Mexican Rice Soup by Heather McDougall

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