Name: Mexican Rice Soup
Prep time: 45 min
Cook time: 45 min
Ingredients: 1 medium onion, chopped; 4 cloves garlic, minced; 6 cups low-sodium vegetable stock; 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

Prep-time: 45 minutes / Cook Time: 45 minutes
Serves 6
print/save recipe

Please enter your email to continue.

Email

Cancel

Since this is such a thick soup, I like to have this rolled up in a tortilla for leftovers the next day. This recipe also lends itself well to using different ingredients that you have on hand. Switch up the beans, use some roasted corn, or add some kale. If you don’t want it to be so thick, add some additional stock or water. Enjoy with the topping of your choice. We like chopped tomatoes, sliced scallions, salsa, and baked tortilla chips.

From drmcdougall.com.

Find this Mexican recipe and more in the Forks Over Knives Recipe App.

By Heather McDougall, Apr 17, 2014

Ingredients

1 medium onion, chopped
4 cloves garlic, minced
6 cups low-sodium vegetable stock
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.

(3)

5 Comments

Comments (5)

(5 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

LAUREN TABER1 month ago

Was skeptical about this one because the only real seasoning is chili powder but oh my goodness this turned out amazing! The brown rice definitely adds some flavor depth and texture!

Aziel3 months ago

This soup is so delicious and so easy to make. I always make a double batch and it feeds my family of 4 (2 adults and 2 under three) for 2 days. It has a lot of flavor and it’s perfect for a day when you want to do the bare minimum and still have a nice dinner.
My husband and I like to add fresh jalapenos to ours or some chipotle powder for additional heat.

Aziel3 months ago

just realized I had already written a review for this recipe. It is that good!!

Aziel9 months ago

So delicious! Easy and budget friendly. I always make a double batch and it’s enough to feed 2 adults and 2 toddlers for 2 days and left overs. So, so good! I make this every other week or so.

Tammey1 year ago

Nice soup! Super easy and quick to make which makes it an added plus. Will have this one on my go to list of soups.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.

see more from this author