Mexican style Vegetable soup with black beans and rice

Mexican style Vegetable soup with black beans and rice


Here is another favorite recipe of mine. It is a complete meal in itself – veggies,carbs and protein all in one and it takes less than 30 minutes to cook (I use a pressure cooker). A large bowl and a slice of French bread makes a perfect dinner. It is not very high in calories, so for my son I top it with some butter.

1 large tomato
1 cup tomato sauce
4 celery stalks
1 red onion – medium, chopped
4 cloves garlic, finely chopped
1 zucchini
3/4 cup black beans
1/2 cup rice
3/4 cup broccoli
1 tbsp butter
1 bay leaf
2 tbsp taco seasoning
1/2 tsp oregano
2 tbsp cilantro, chopped (optional)

salt and pepper to taste
crushed tortilla chips to garnish

Melt butter in a large pot and add the bay leaf. Add onions and garlic and saute for few minutes until translucent. Add tomatoes and tomato sauce and cook for few more minutes. Add zuccini, broccoli,celery, taco seasoning, oregano and cook for few more minutes. Add rice and beans, 4 cups of water and bring it to boil. Simmer for about 30 minutes until rice and vegetables are cooked. Adjust water if needed although I prefer it thick. Stir in cilantro.

Serve hot, garnish with some crushed tortilla chips. Serves-4-6

Tip: You can use a pressure cooker instead of a pot and save at least 15 minutes of cooking time.
Mexican style Vegetable soup with black beans and rice