Mexican Rice Soup Recipe
Soups are a very healthy and economical meal anytime of the year. January is a great month to try some new soup recipes on these colder days! Here is a vegan Mexican Rice soup recipe that is very simple to make. If you would like to add more vegetables or a meat to this soup you can add shredded chicken or cook with a beef stock and add cooked ground beef. This recipe is a great starting point to experiment with different flavors. Enjoy!
https://www.forksoverknives.com/recipes/mexican-rice-soup/
If you do not need to be completely plant based, I used homemade chicken broth and leftover grilled chicken in one version of this recipe below. I also have used grass fed ground beef and added some organic kale too. To save time with meal prep, I steamed a lot of brown rice in a big batch in my instapot and then used some in this recipe too. This is a great base recipe to use up leftovers in a soup!
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable stock (Better Than Bouillon brand tastes terrific)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can fire-roasted tomatoes
- 1 tablespoon chili powder
- 1 cup long–grain brown rice, toasted (see note)
- Salt to taste
Instructions
- In a large saucepan, sauté the 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.Note: To toast the rice, put the uncooked grain in a nonstick pan preheated to medium-high and stir constantly for about 5 minutes, or until it is lightly browned.
Keep cooking at home to eat healthy and stay healthy!