Tex-Mex, Bean Soup with Rice

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  1. 1 T olive oil
  2. 1 small onion, chopped
  3. 1 clove garlic, chopped
  4. 3/4 t ground cumin
  5. 1/4 t kosher salt
  6. fresh ground pepper, to taste
  7. 1 (15 oz) can diced tomatoes with green chiles
  8. 1 (15 oz) can black beans, rinsed and drained
  9. 1 (15 oz) can pinto beans (do not drain)
  10. 1 1/2 c cooked brown rice, thawed if frozen
  11. 1/2 c cilantro, roughly chopped
  12. 1/2 c sharp cheddar cheese, shredded
  13. sour cream for garnish, optional


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes.
  3. Add garlic, cumin, salt, and pepper; cook until lightly toasted, about 1 minute.
  4. Add the tomatoes, black beans, pinto beans and 6 cups water.
  5. Bring to a boil, then reduce heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
  6. Remove 1/2 c of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to pot along with the rice and 1/4 c cilantro.
  7. Cook until the soup thickens, about 5 more minutes.
  8. Top each serving of soup with cheese and remaining cilantro, and sour cream if desired.

Picture of Recipe

Tex-Mex, Bean Soup with Rice - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian,Vegan
Ethnicity/Origin: Southwestern,Mexican
Key Ingredient: Beans,Tomatoes,Cilantro,Rice
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo,Western

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