Mexican Beans and Rice Soup
Mexican Beans and Rice Soup is a vibrant, soul-soothing dish that brings warmth and comfort to the table. This delightful recipe is a symphony of flavors, combining roasted tomatoes, wholesome beans, and tender rice into a heartwarming blend that nurtures both body and spirit. Perfect for any occasion — whether it’s a cozy family dinner or a healthful lunch — this soup is easy to prepare and will quickly become a favorite in your home. The step-by-step directions make it simple to create a bowl of deliciousness that’s just waiting to be devoured.
Why You’ll Love This Recipe
If you’re looking for a meal that combines ease, flavor, and nourishment, you’ve found it! Mexican Beans and Rice Soup is not only quick to cook, but it also requires minimal ingredients, making it an excellent choice for busy weeknights. The soup is also incredibly filling while being completely satisfying. Plus, it’s a crowd-pleaser, often bringing family and friends together for a shared experience around the table. You could easily adapt it to cater to various dietary preferences or even dress it up with toppings to impress your guests!
Ingredients
To whip up this delightful Mexican Beans and Rice Soup, you’ll need the following enticing ingredients:
- 3 plum tomatoes: Juicy and flavorful, these tomatoes become the soup’s rich foundation when roasted.
- 1/2 an onion, roughly chopped: Sweet and aromatic, the onion adds depth to the flavor.
- 2 whole garlic cloves, peeled: Fragrant garlic infuses the soup with warmth and comfort.
- 1 chipotle in adobo pepper: Smoky and spicy, this pepper adds an exciting kick to the dish.
- 3 cups vegetable or chicken stock: A wholesome base that enhances the soup’s richness.
- 1 (15-ounce) can black or pinto beans, drained and rinsed: Creamy and nutritious, these beans elevate the heartiness of the soup.
- 1/3 cup uncooked long-grain white rice: Soft and tender, the rice absorbs all the wonderful flavors while providing substance.
- 2 tsp Mexican oregano: Earthy and fragrant, this spice rounds out the soup’s flavor profile.
- A pinch of ground cumin: Warm and aromatic, cumin adds a gentle layer of warmth.
- Salt and freshly cracked black pepper, to taste: Essential seasonings that enhance all the other flavors.
- Splash of oil for cooking: A little oil is needed to sauté the onion and garlic, creating a fragrant base for your soup.
Step-by-Step Directions
Follow these easy steps to create your Mexican Beans and Rice Soup:
Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the plum tomatoes on a baking sheet and roast them for about 30 minutes until their skins blister and their sweetness intensifies.
Sauté Aromatics: In a soup pot, heat a splash of oil over medium heat. Add the chopped onion and whole garlic cloves, sautéing until they soften and become fragrant, about 5-7 minutes.
Blend the Base: Once the tomatoes are roasted, blend them with the sautéed onion and garlic until you have a smooth puree. This will be the flavor-packed base of your soup.
Combine Ingredients: Pour the tomato puree back into the pot. Add in the vegetable or chicken stock, beans, rice, Mexican oregano, ground cumin, salt, and pepper. Bring the mixture to a boil.
Simmer to Perfection: Reduce the heat and let the soup simmer for about 15 minutes, or until the rice is tender and cooked through. Adjust seasoning to taste.
Serve Up: Ladle the soup into bowls. Consider topping your soup with fresh cilantro, avocado slices, or a dollop of crema for added richness.
Tips & Tricks
- For an extra layer of flavor, try adding a squeeze of fresh lime juice just before serving.
- If you love heat, feel free to add more chipotle pepper or a dash of hot sauce.
- To save time, you can skip roasting the tomatoes and use canned roasted tomatoes instead.
Serving Suggestions & Pairings
Mexican Beans and Rice Soup is wonderful served on its own, but it pairs excellently with a side of cornbread, tortilla chips, or a fresh green salad. You can serve it as a starter at gatherings or as a light meal. Ideal for lunch, it’s a wholesome option that kids and adults alike will adore!
Nutritional Information
This soup recipe is not only easy to prepare, but it’s also nutritious! A serving contains approximately 350 calories and is loaded with fiber, protein, and essential vitamins from the tomatoes, beans, and spices. With a balanced blend of carbohydrates, proteins, and healthy fats, it can fit well into a balanced diet.
Storing Tips & Variations
Store any leftover Mexican Beans and Rice Soup in a sealed container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in individual portions; it will last in the freezer for up to three months. To reheat, simply place it in a saucepan over medium heat until warmed through.
For variations, feel free to swap out the beans for your favorite type or add in seasonal vegetables such as bell peppers or corn for added texture and taste. If you’re looking for a protein boost, shredded chicken or tofu can also be delicious additions.
Conclusion
Now that you have the recipe for Mexican Beans and Rice Soup, we encourage you to try it out and bring a taste of warmth and love into your home. We would love for you to share your experience with this delightful dish! Whether you’re enjoying it solo, with family, or serving guests, it’s sure to be a hit. Happy cooking!
FAQs
1. Can I use other beans instead of black or pinto beans?
Absolutely! You can experiment with kidney beans, white beans, or even chickpeas for a different taste and texture.
2. Is this soup recipe vegan?
Yes, this recipe is vegan-friendly! Just ensure that the vegetable stock you use is free from animal products.
3. Can I make this soup spicy?
Certainly! You can add more chipotle in adobo, use hot sauce, or even add in diced jalapeños for an extra kick.
4. How can I make this soup thicker?
For a thicker texture, try reducing the amount of stock or adding more rice. You can also blend a portion of the soup and stir it back into the pot.
5. Can I make this soup in advance?
Yes, this soup tastes even better the next day as flavors meld together. Make it ahead of time and simply reheat when ready to serve!
Mexican Beans and Rice Soup
A vibrant, soul-soothing soup that combines roasted tomatoes, wholesome beans, and tender rice into a heartwarming blend.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 3 plum tomatoes
- 1/2 onion, roughly chopped
- 2 whole garlic cloves, peeled
- 1 chipotle in adobo pepper
- 3 cups vegetable or chicken stock
- 1 (15-ounce) can black or pinto beans, drained and rinsed
- 1/3 cup uncooked long-grain white rice
- 2 tsp Mexican oregano
- A pinch of ground cumin
- Salt and freshly cracked black pepper, to taste
- Splash of oil for cooking
Instructions
- Preheat your oven to 400°F (200°C) and roast the plum tomatoes for about 30 minutes until their skins blister.
- In a soup pot, heat a splash of oil over medium heat. Add the chopped onion and garlic cloves, sautéing until they soften, about 5-7 minutes.
- Blend the roasted tomatoes with the sautéed onion and garlic until smooth.
- Pour the tomato puree back into the pot and add vegetable or chicken stock, beans, rice, Mexican oregano, ground cumin, salt, and pepper. Bring to a boil.
- Reduce heat and let the soup simmer for about 15 minutes, until the rice is tender. Adjust seasoning to taste.
- Ladle the soup into bowls and top with fresh cilantro, avocado slices, or crema if desired.
Notes
For added flavor, squeeze fresh lime juice before serving. This soup is adaptable to various beans and can be made spicier.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
