Mexican Rice Soup
Prep: 15 minutes Cook: 30 minutes
By Heather McDougall
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 15 ounce can kidney beans
- 15 ounce can black beans
- 15 ounce can pinto beans
- 15 ounce can fire-roasted tomatoes
- 1 tbsp chili powder
- 1 cup long grain rice, toasted
- salt to taste
To toast the rice, put the rice in a preheated pan on medium-high heat. Stir constantly until rice is light to dark brown in color, about 5 minutes.
Saute onion, garlic, and 1 tablespoon vegetable broth or water in a large saucepan over medium-high heat for 7 minutes. Add the rest of the ingredients, reduce heat to low and simmer for 25-30 minutes. Serve with toppings of your choice, or the ones listed above.