Mexican Rice and Bean Soup

READY IN: 40mins
Recipe by Sweet PQ

This hearty, winter soup uses kidney beans and other ingredients that are usually on hand. Recipe adapted from the Good Friends Cookbook. NOTE: I replace the chili powder with chipotle powder.

Top Review by kitty.rock

This was delicious ~ I made a few substitutions...I used V8 instead of the water and the tomato juice, and used 1/2 t each of regular chili and chipotle chili powders. Wonderful flavors, DH loved it ~ he had 3, yes 3, bowls the first night. Leftovers are more flavorful. Thanks for sharing the recipe Sweet PQ! ~ I say it on the DIABETIC FORUM - SOUP'S ON TAG game, and just had to make it!

Ingredients Nutrition

Directions

  1. Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
  2. Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
  3. Add the water, tomato juice, beans, rice, spices and boullion.
  4. Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

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