Mexican Rice Soup

• Vegan
• Gluten free

• Produce

  • 2 15-ounce can Black bean
  • 8 cloves Garlic
  • 2 15-ounce can Kidney bean
  • 2 Onion, medium
  • 2 15-ounce can Pinto bean
  • 2 15-ounce can Tomato, fire-roasted

• Canned Goods

  • 12 cups Vegetable stock, low-sodium

• Pasta & Grains

  • 2 cup Brown rice, long grain

• Baking & Spices

  • 2 tbsp Chili powder
  • 2 Salt

Found on forksoverknives.com

Directions

• Since this is such a thick soup, I like to have this rolled up in a tortilla for leftovers the next day. This recipe also lends itself well to using different ingredients that you have on hand. Switch up the beans, use some roasted corn, or add some kale. If you don’t want it to be so thick, add some additional stock or water. Enjoy! From drmcdougall.com Toppings: – Chopped tomato – Sliced scallions – Salsa – Baked tortilla chips Instructions: 1. In a large saucepan, sauté the onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high heat for 7 minutes. 2. Add the rest of the ingredients, reduce heat to low, and simmer for 25-30 minutes. 3. Season to taste. 4. Serve with toppings of your choice, or the ones listed above. Chef’s note: To toast the rice, put the uncooked grain in a nonstick pan preheated to medium-high and stir constantly for about 5 minutes, or until it is lightly browned. Find this Mexican recipe and more in the Forks Over Knives Recipe App.