Who needs Tortilla soup when you can have this One-Pot Mexican Soup using leftover brown rice, black beans, and pinto beans? So wonderfully satisfying!
Bring vegetable broth to simmer in a large pot.
Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos,[3] brown rice, corn, and tomato sauce, and let simmer for about 30 minutes. (For beans, I like using 2 cups of black beans and 1 cup of pinto beans.)
Season with cumin, lemon juice, salt, and pepper.
Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
Serve immediately.
In an Instant Pot, add all ingredients.
Close the lid on the pot and turn the valve from “Venting” to “Sealing” position, then press “Cancel”.
Set the pot to “Manual/Pressure Cook” (high pressure) and set the timer to 2 minutes.
Do a quick release and once the pressure is released, open the lid and stir well.
Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
Serve immediately.
You can store your leftover One Pot Mexican Soup in an airtight container for up to 3-5 days in the refrigerator.
You can keep in the freezer in a Ziploc or airtight container for 5-6 months.
When reheating, add to a pan on medium-low heat until heated all the way through.
Serve with Spicy Guacamole with Corn and chips.
Serve with a side of fresh Mango Jicama Salad.
Don’t have black beans or pinto beans on hand, no problem, try garbanzo beans or cannellini beans.
Want to show off your presentation skills? Here are some topping options that will not only add flavor but will also make your family feel like they are in a fancy restaurant:
Sliced jalapenos, Wedge of lime, Chopped cilantro, Freshly chopped. Don’t have black beans or pinto beans on hand, no problem, try garbanzo beans or cannellini beans, ped tomatoes, and sliced avocados.