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.