Mexican Rice and Bean Soup

4 Servings

You can add the rice to the crock pot along with the 1 cup of water when you add the rest of the ingredients. The rice becomes very soft, so I prefer to cook it separately.

Ingredients

  • 1/2 cup onions chopped

  • 1 hot pepper (cayenne or jalapeno) minced

  • 1/3 cup green bell peppers chopped

  • 1 clove garlic minced

  • 1 tablespoon oil

  • 4 ounce package sliced dried beef

  • 1 19 oz. can tomato juice

  • 1/2 cup water

  • 1 15 oz. can pinto beans or chili beans

  • 1 teaspoon paprika

  • 1 tablespoon chili powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

  • Cook onion, peppers, and garlic in oil (I chop the vegetables in a mini-food processor to chop very fine).

  • Transfer to crock pot.

  • Cut beef into strips and add to pot.

  • Add tomato juice, water, undrained beans, paprika, chili powder, salt and pepper.

  • Stir to mix.

  • Cook on low 4 to 6 hours.

  • Toward the end of the cooking time, cook 1/2 cup of rice in 1 cup of water and 1/2 teaspoon of salt.

  • Stir into crock pot and cook another 5 to 10 minutes.

Category: Soups