Mexican Bean and Rice Soup
Prep: 5 minutes (cooked rice needed) Cook: 10 minutes
Our grandson, Jaysen, loves beans and rice, so I turned one of our favorite simple bean soup recipes into a bean and rice soup.
- 2-16 ounce cans non-fat refried beans
- 3 cups vegetable broth
- 1 cup frozen corn kernels, thawed
- 1 cup cooked brown rice
- 1 cup salsa
Place the beans and broth into a pot and stir well to mix. Bring to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.
Hint: Add more vegetable broth for a thinner soup, if desired. Omit the rice and stir in some fat free tortilla chips, or just omit the rice for a delicious bean and corn soup.