Description
A comforting vegetarian soup made with beans and rice, simmered with tomatoes and spices for a deliciously rich flavor.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime juice
Instructions
- Sauté the diced onion and minced garlic until translucent.
- Add the black beans, kidney beans, corn, diced tomatoes, cooked rice, vegetable broth, and taco seasoning to the pot.
- Stir to evenly distribute the ingredients.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with optional toppings like avocado, cilantro, and lime juice.
Notes
For creamier texture, lightly mash a quarter of the beans while simmering. Use day-old cooked rice for better texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg