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Mexican Bean Soup with Spanish Rice

A comforting meal with ingredients you likely already have in your pantry!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Servings - 4 servings

Ingredients 

  • 1 cup rice
  • 6 oz tomato sauce
  • 1 packet Casa Noel black bean chipotle seasoning mix or taco seasoning
  • 15 oz Red Gold diced tomatoes and green chiles
  • 1/2 cup dried small red beans
  • 1/2 cup dried black beans
  • 1/2 onion, chopped
  • 1 cup frozen organic corn
  • 1/2 tsp ground cumin
  • 1 tsp cornstarch
  • Salt/pepper
  • 3 corn

Instructions

  • Rinse and soak beans overnight or for at least 2 hours in HOT water. Pour off juices.
  • 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.
  • 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.
  • 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.
  • Shuck and boil corn for 3-4 minutes in large saucepan.
  • Serve soup with corn and spanish rice on the side. (Garnish with sour cream and shredded cheese if you like!)