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Mexican Beans and Rice Soup

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A vibrant, hearty soup packed with roasted tomatoes, earthy beans, and spices, perfect for cozy evenings.

Ingredients

Scale
  • 3 plum tomatoes
  • 1/2 an onion, roughly chopped
  • 2 whole garlic cloves, peeled
  • 1 chipotle in adobo pepper
  • 3 cups vegetable or chicken stock
  • 1 (15-ounce) can black or pinto beans, drained and rinsed
  • 1/3 cup uncooked long-grain white rice
  • 2 tsp Mexican oregano
  • A pinch of ground cumin
  • Salt and freshly cracked black pepper, to taste
  • A splash of oil, for sautéing

Instructions

  1. Preheat the oven to 400°F (200°C). Roast the plum tomatoes on a baking sheet for about 30 minutes, allowing their natural sugars to caramelize.
  2. Heat a splash of oil in a soup pot. Add the roughly chopped onion and peeled garlic cloves, sautéing for 5-7 minutes until fragrant and translucent.
  3. Transfer the roasted tomatoes to a blender along with the sautéed onion and garlic. Blend into a smooth puree.
  4. Pour the puree back into the pot and add the vegetable or chicken stock, rinsed beans, rice, oregano, cumin, salt, and pepper. Bring to a boil.
  5. Reduce the heat and let the soup simmer for about 15 minutes until the rice is tender.
  6. Serve hot, garnished with fresh cilantro or slices of creamy avocado if desired.

Notes

Roasting the tomatoes intensifies their flavor. Use fresh herbs for the best taste.

Nutrition

Find it online: https://yummyfirst.com/mexican-bean-and-rice-soup/