Mexican Rice Soup

This soup from Forks Over Knives is ridiculously simple to make. Cook the onion and garlic, dump everything else in, simmer for 30 minutes. This is my kind of recipe! The soup is good as both an entrée or side.


Servings: about 4-5 bowls

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable stock/broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can diced fire-roasted tomatoes
  • 1 tbs. chili powder (add another ½ to 1 tbs. if you like spicy!)
  • 1 cup long-grain brown rice (optional: toasted, see note below)
  • Sea salt to taste (consider adding ½ to 1 tsp. of cumin, to taste, for more “Mexican” flavoring)
  • Optional toppings: sliced green onions, chopped tomato, salsa, baked tortilla chips

Note: To toast the brown rice, place the rice on a preheated (to medium-high) non-stick pan and stir constantly for about 5 minutes, or until the rice is lightly browned.

Also, if you prefer a thicker stew-like consistency (like the pictures on the Forks Over Knives link above), allow it to simmer longer and use a slotted spoon to serve.


In a large pot, sauté the onion and garlic in 1 tbs. of the vegetable broth for about 7 minutes over medium-high heat. 

Add the rest of the ingredients, reduce the heat to low, and simmer for 25-30 minutes. 


Everything has been added


Soup after about 20 minutes of simmering

Season to taste.

Serve with toppings of your choice!


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