Mexican Bean Soup with Spanish Rice

by Erin, The $5 Dinner Mom on January 21, 2009

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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{ 6 comments… read them below or add one }

Katy January 21, 2009 at 8:04 pm

YUM! But unfortunaltey DH hates corn!!!!!!!

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Noah's Mommy January 21, 2009 at 9:12 pm

looks so good….and anything mexican goes over really well in our house

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KinaBolina January 21, 2009 at 10:52 pm

I just found your blog and I LOVE IT! Thanks so much for putting together all your wonderful recipes and grocery store finds.
I’ll definitely be trying this soup soon. :)

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FishMama January 22, 2009 at 12:26 pm

Sounds yummy. Love the spices!

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J Roberts May 14, 2009 at 5:35 pm

Tried it and I love it. My kind of soup. Unfortunatly, my hubby was not so crazy about the tomato base.

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lina January 25, 2012 at 11:42 pm

hey folks let me give you all a recipe for real mexican rice… start with a table spoon of olive oil (any oil may be used). add one cup uncooked long grain rice ( I like comet rice). add oil and rice to a deep skillet adjust heat to medium setting. as your rice starts to brown to a light golden brown. cut up some yellow onion and fresh bell pepper, not much is needed maybe a quarter cup of each ( i leave mine in large pieces so it can be removed if not liked) add both onion and bell pepper to rice when it has almost reached a pretty golden color (enjoy the aroma) open a can of tomato sauce and place aside. in a measuring cup add one teaspoon of ground garlic, one teaspoon of ground cumin, half teaspoon ground black pepper, add quarter cup of tap water. continue to stir rice, once it has a pretty golden color add spices this will cause some steam, add half cup of tomato sauce and stir, now add four cups hot hot water stir and at salt to taste. allow the rice to cook uncovered till it is dry. keep a watchful eye…. and enjoy. oh I also like to sprinkle a tad of fresh cilantro to rice when add the water and salt so that it simmers and gains a wonderful taste…

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