Recipe courtesy of Food Network Kitchen
Tex-Mex Bean Soup with Rice
Total:
35 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.

Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.

Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking