Mexican Rice Soup Recipe | Dr. McDougall
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Ingredients
- 1 Medium onion, chopped
- 4 Cloves Garlic, minced
- 6 Cups Vegetable broth
- 15 Ounce Can Kidney beans
- 15 Ounce Can Black beans
- 15 Ounce Can Pinto beans
- 15 Ounce Can Fire-roasted tomatoes
- 1 Tbsp Chili powder
- 1 Cup Long grain rice, toasted
- Salt to taste
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