Mexican Bean and Rice Soup is a flavorful and satisfying meatless soup that resembles a chili. Packed with nutritious ingredients like kidney beans, rice, and vegetables, this soup is a great option for a hearty and comforting meal. It pairs well with cornbread for a complete and delicious meal.
INGREDIENTS:
- 1 cup (160 g) chopped onion
- ½ cup (75 g) chopped green bell pepper
- ½ teaspoon minced garlic
- 2¼ cups (535 ml) low-sodium vegetable juice
- 2 cups (512 g) kidney beans, cooked or canned without salt
- 1½ cups (355 ml) water
- ½ cup (93 g) uncooked long-grain rice
- 1 teaspoon paprika
- 1 teaspoon chili powder
PREPARATION:
- In a slow cooker, combine all the ingredients.
- Cover the slow cooker and cook on low heat for 8 to 10 hours.
YIELD:
- 6 servings
NUTRITIONAL INFORMATION PER SERVING:
- 223 g water; 122 calories (3% from fat, 22% from protein, 75% from carb)
- 7 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat
- 24 g carb; 7 g fiber; 4 g sugar; 117 mg phosphorus; 48 mg calcium; 2 mg iron; 60 mg sodium
- 471 mg potassium; 1699 IU vitamin A; 0 mg ATE vitamin E; 37 mg vitamin C; 0 mg cholesterol
Mexican Bean and Rice Soup is a flavorful and satisfying soup that brings together the vibrant flavors of Mexican cuisine. This meatless soup is perfect for those seeking a nutritious and delicious option that is also suitable for vegetarians.
The combination of kidney beans and rice forms the heart of this soup, providing a good source of plant-based protein and fiber. Kidney beans are rich in essential nutrients like folate, iron, and potassium, while rice adds a comforting and filling element. Together, they create a hearty and substantial base for the soup.
The soup is further enhanced with the addition of onions, green bell peppers, and minced garlic. These aromatic vegetables contribute layers of flavor and provide important vitamins and minerals. The low-sodium vegetable juice serves as the liquid component, adding depth and richness to the soup.
To spice things up, paprika and chili powder are incorporated, infusing the soup with a subtle and smoky heat. Adjust the amount of chili powder according to your preference for spiciness. The combination of these spices adds a distinct Mexican flair to the dish, reminiscent of traditional chili.
The slow cooker method allows the flavors to develop and meld together over time. Cooking the soup on low heat for 8 to 10 hours allows the ingredients to infuse and creates a rich and flavorful broth. This also makes the preparation process convenient, as you can simply set it and let it simmer until it’s ready to be enjoyed.
Mexican Bean and Rice Soup is a nutritious and satisfying option for a meatless meal. It’s low in fat and packed with fiber, making it a filling choice that supports a healthy and balanced diet. Pair it with cornbread or a side salad to round out the meal and add even more flavors and textures.
Whether you’re vegetarian or simply looking to incorporate more plant-based meals into your diet, this soup is a great choice. It’s a delicious and comforting option that brings together the flavors of Mexican cuisine in a nutritious and easy-to-make package. Give it a try and savor the warm and inviting flavors of this Mexican-inspired soup.
