Mexican Bean and Rice Soup

Name: Mexican Bean and Rice Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
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

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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Mexican Bean and Rice Soup

Ingredients

Directions

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