Recipe by Chedva Cohn

Mexican Rice and Bean Soup

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Mexican Rice and Bean Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat

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

Mexican Rice and Bean Soup

  • canola oil, for sautéing

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1 large onion, diced

  • 2 medium carrots, diced

  • 2 stalks celery, diced

  • 2 tablespoons Tuscanini Tomato Paste

  • 1 tablespoon taco seasoning

  • 1/2 teaspoon turmeric

  • 2 quarts Manischewitz Vegetable Broth (or water)

  • 1 can black beans, drained and rinsed

  • 1 (28-ounce) can peeled, whole tomatoes (I used San Marzano)

  • 1 zucchini, sliced

  • 1/2 cup basmati rice

  • salt, to taste

  • pepper, to taste

Directions

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.

Tips:

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.

Notes:

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.)

Recipe tags

bean soup budget friendly Chedva Cohn filling hearty hearty soups lets get mixing Mexican mexican flavors one pot rice soup
Mexican Rice and Bean Soup

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