No cholesterol, low-fat, high in fiber, high potassium, keeps you full, and is so simple dinner time stress is greatly reduced. Sounds like this recipe is a winner all around!

Mexican Rice Soup [Vegan]

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  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1, 15 ounce can low-sodium black beans
  • 1, 15 ounce can low-sodium kidney beans
  • 1, 15 ounce can low-sodium pinto beans
  • 1, 15 ounce can no-salt added petite diced tomatoes
  • 1 tablespoon chili powder
  • 1 cup brown rice
  • Salt and pepper, to taste
  • Toppings: Lime wedges, Baked tortilla chips, Cilantro


  1. Heat a large saucepan to medium-high heat. When hot, add the diced onion and minced garlic. Saute for 7-10 minutes, or until onion is translucent. If onion and garlic start to stick, add 1 tablespoon of water or vegetable broth at a time, as needed.
  2. Next, add the remaining ingredients. Stir. Bring mixture to a boil. Reduce heat to low/simmer and cook for 25-30 minutes, until rice is cooked. Season with salt and pepper, if needed, to taste.
  3. Serve with toppings of your choice. Enjoy!


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