Tex-Mex Bean Soup with Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 390 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 670 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 10 grams
- Protein
- 14 grams
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)
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.