Tex Mex Bean Soup with Rice and Southwestern Spices
A warm and hearty Tex Mex bean soup with rice, rich broth, vibrant vegetables, and southwestern spices perfect for cozy meals.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Fork
- Ladle
- Serving bowl
- Skillet
- Microwave
- Aluminum foil
- Spoon
- Can opener
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt
- black pepper
- 1 tablespoon tomato paste (optional)
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans with liquid
- 1 can (15 oz) pinto beans with liquid
- 4 cups low sodium vegetable or chicken broth
- 1/2 cup cooked rice
- 1/2 cup corn kernels (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- Warm flour tortillas
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