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Mexican Beans and Rice Soup

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A vibrant, soul-soothing soup that combines roasted tomatoes, wholesome beans, and tender rice into a heartwarming blend.

Ingredients

Scale
  • 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

  1. Preheat your oven to 400°F (200°C) and roast the plum tomatoes for about 30 minutes until their skins blister.
  2. 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.
  3. Blend the roasted tomatoes with the sautéed onion and garlic until smooth.
  4. 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.
  5. Reduce heat and let the soup simmer for about 15 minutes, until the rice is tender. Adjust seasoning to taste.
  6. 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

Find it online: https://goandweb.com/mexican-beans-and-rice-soup/