Mexican Beans and Rice Soup
A delightful and comforting soup combining roasted tomatoes, hearty beans, and aromatic seasonings, perfect for family-friendly meals.
Ingredients
For the soup base
- 3 pieces plum tomatoes Juicy, to be roasted.
- 1/2 pieces onion Adds sweetness when sautéed.
- 2 cloves garlic Whole cloves for aromatic touch.
- 1 piece chipotle in adobo pepper For a hint of heat.
- 3 cups vegetable or chicken stock Base of the soup.
- 1 can black or pinto beans Drained before adding.
- 1/3 cup uncooked long-grain white rice Provides texture.
- 2 tsp Mexican oregano Gives the soup its distinctive flavor.
- 1 tsp ground cumin Adds depth.
- to taste salt Season as desired.
- to taste freshly cracked black pepper Season as desired.
- 1 tbsp oil For sautéing and richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and roast the plum tomatoes for about 30 minutes until their skins blister.
- In a medium soup pot, heat a splash of oil over medium heat. Sauté the chopped onion and whole garlic cloves for 5-7 minutes until they soften and become fragrant.
- Blend the roasted tomatoes with the sautéed onion and garlic to create a smooth puree.
Cooking
- Pour the tomato puree back into the pot and add the vegetable or chicken stock, drained beans, rice, Mexican oregano, ground cumin, salt, and pepper. Bring this vibrant mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 15 minutes until the rice is tender.
- Adjust the seasoning as needed for a taste that suits your preference.
- Serve your soup hot in bowls, optionally topped with fresh cilantro, creamy avocado slices, or a drizzle of crema.
Notes
Consider adding a squeeze of lime juice or a dash of hot sauce for an extra kick. For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.