Vegetarian Mexican Rice Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 937.3 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Vegetarian Mexican Rice Soup calories by ingredient
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Introduction

Serve with a little fat free sour cream, crushed tortilla chips, and cheese on top for great flavor! You could also top with a few slices of avocado. I believe that this soup is also vegan, as long as it's made with vegetable broth. Serve with a little fat free sour cream, crushed tortilla chips, and cheese on top for great flavor! You could also top with a few slices of avocado. I believe that this soup is also vegan, as long as it's made with vegetable broth.
Number of Servings: 8

Ingredients

    1 tsp olive oil
    2 tbsp cumin
    1 can tomatoes
    2 medium onions, chopped
    6 cups water + 6 tsp or 6 cubes vegetable or chicken bouillon OR 6 cups veg or chicken broth
    1/4 cup canned sliced jalapenos
    1 cup black beans
    1-1/2 cup corn (canned or frozen, white or yellow)
    1 cup dry brown rice
    Salt and pepper to taste

Directions

Bring water and bouillon OR broth to a boil in a large saucepan.

Blend the tomatoes, one of the onions, and the jalapenos in a blender or food processor until smooth, then add to the saucepan with rice, beans, remaining onions, and corn. Season to taste with salt and pepper. Reduce heat and allow to simmer for 20-30 minutes until it thickens and the rice is cooked. Serve plain or for a little more excitement, add crushed tortilla chips, cheese, sour cream, or avocados to the top.

Makes approximately 8 one and a third cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user FAELFE.

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