Mexican Bean and Rice Soup
By Mary McDougall
Our grandson, Jaysen, loves beans and rice, so I turned one of our favorite simple bean soup recipes into a bean and rice soup.
Serves: 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
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
Directions
1
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.
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