Name: Beans and Rice Taco Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 jalapeño pepper, seeded and minced (optional); 2 tablespoons tomato paste; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and black pepper to taste; 6 cups vegetable broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup long-grain white rice, uncooked; 1 cup frozen corn kernels; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro, chopped

Description

A hearty, nutritious soup combining three types of beans with rice and bold taco seasonings for a complete meal that’s ready in under an hour.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 jalapeño pepper, seeded and minced (optional)
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup long-grain white rice, uncooked
1 cup frozen corn kernels
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook 4-5 minutes until translucent. Add garlic, bell pepper, and jalapeño; cook 2-3 minutes.
3. Push vegetables aside, add tomato paste to empty space, cook 30 seconds undisturbed, then stir in.
4. Add all spices and stir constantly for 30-60 seconds until fragrant.
5. Add broth, scraping up browned bits, then add diced tomatoes.
6. Stir in all beans and rice. Season with 1 tsp salt and 1/2 tsp pepper.
7. Bring to boil, reduce to medium-low, cover partially. Simmer 20-25 minutes until rice is tender.
8. Add corn and cook 3-4 minutes until heated through.
9. Remove from heat, stir in lime juice and cilantro.
10. Let rest 5 minutes before serving to allow flavors to meld.

Notes

Store in refrigerator up to 4 days or freeze up to 3 months. Add broth when reheating if soup becomes too thick.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 8g
Sodium: 890mg
Fat: 4g
Carbohydrates: 52g
Fiber: 14g
Protein: 18g