Mexican Vegetable and Rice Soup
with pinto beans / carrots / coleslaw mix
This Mexican-inspired soup gains so much flavor in a short amount of time.
Smarts: Be sure to cook the vegetables very well before adding the stock - that's the key to building a great base of flavor.
Ingredients
- Carrots - 12 oz , chopped
- Onions, medium - 1 , diced
- Garlic - 2 cloves , chopped
- Mushrooms, any type - 10 oz , chopped (look for pre-chopped to save time)
- Beans, pinto (15 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 2 Tbsp
- Coleslaw mix - 10 oz
- Tomato paste - 2 Tbsp
- Chili powder - 2 tsp
- Oregano, dried - 1 tsp
- Hot sauce (opt), use your favorite - 1 tsp
- Stock, any type - 6 cups
- Cooked rice (leftover from Monday) - ~1 cup
- Sour cream - for serving
- Cilantro leaves - 2 Tbsp
Prep
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms - Chop. (Can be done up to 3 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a Dutch oven or large saucepan with oil over medium-high heat. Add carrots, onions, garlic, and coleslaw mix. Season with some salt and cook until the coleslaw cooks down and begins to soften, 5 to 7 minutes.
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Stir in the mushrooms and continue cooking until the mushrooms are soft and the vegetables are starting to caramelize on the bottom of the pan, 8 to 10 minutes more. (Add some water if the vegetables get dry and start to stick to the bottom of the pan.)
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Stir the tomato paste, chili powder, oregano, and hot sauce into the vegetables and cook until fragrant, ~2 minutes.
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Pour the stock into the pan, scraping up any browned bits on the bottom of the pan. When the stock begins to simmer, add the beans. Cover the pot with a lid and simmer for 5 to 7 minutes to let the flavors come together.
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Remove the lid and stir in the cooked rice until heated through. Taste the soup and season with some more salt and pepper or hot sauce.
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Divide the soup between bowls. Top with sour cream and cilantro leaves. Enjoy!
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