Mexican Bean Soup with Spanish Rice

Mystery Soup Revealed!!! I TOTALLY forgot to actually add the soup to the menu, therefore did not have any items for said “mystery soup”on my grocery list, so this is really “pantry soup!”

Ingredients
1 cup rice ($.20)
1 6 oz can tomato sauce ($.33) Think Walgreens! OFTEN on sale 3/$1 or 4/$1!
1 packet Casa Noel black bean chipotle seasoning mix (free) This was a gift. It’s GFCFSF. Packet of taco seasoning or homemade taco seasoning (omit flour if GFCFSF) would be the substitute.
1 15 oz can Red Gold diced tomatoes and green chiles ($.37)
1/2 cup dried small red beans ($.25)
1/2 cup dried black beans ($.25)
1/2 onion, chopped ($.20)
1 cup frozen organic corn ($.75)
1/2 tsp ground cumin ($.05)
1 tsp cornstarch ($.05)
Salt/pepper
3 corn ($1) On sale at Kroger 3/$1 this week! That’s summertime prices!!!

Directions
1. Rinse and soak beans overnight or for at least 2 hours in HOT water. Pour off juices.
2. Place beans in large saucepan. Add water so beans are at least 2 inches “under” water. Bring to a boil. Reduce heat to medium high so that beans continue to cook at a gently rolling boil. Cook for 1.5 – 2 hours, until beans are soft.
3. As beans are cooking, add 1/2 can of tomato sauce (save rest to make spanish rice!), can of diced tomatoes and green chiles, chopped onion, corn, cumin and salt/pepper. Whisk in 1 tsp cornstarch to thicken soup a little.
4. Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Add other 1/2 can of tomato sauce. Add 1/2 packet of Casa Noel seasonings. (Now, add other half of Casa Noel seasonings to soup.) Cover rice and simmer for 20 minutes.
5. Shuck and boil corn for 3-4 minutes in large saucepan.
6. Serve soup with corn and spanish rice on the side. (Garnish with sour cream and shredded cheese if you like!)

Cost $3.45

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1. Mexican Rice Casserole for 8
2. Rice and Bean Soup
3. Taco Soup and Sweet Watermelon

Tagged as: corn cobs