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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