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Tex Mex bean soup with rice is a bowl full of comfort that blends the heartiness of beans with the warmth of southwestern spices and the satisfying chew of rice. This is the kind of meal that turns a regular evening into a cozy gathering around the table. The broth is flavorful and rich without being heavy and every spoonful is dotted with vibrant vegetables and tender grains.
I first made this soup on a cold windy evening when I wanted something to warm us inside out. Since then it has been a favorite whenever we crave comfort without spending hours in the kitchen.
Ingredients
- Extra virgin olive oil: provides a fresh pleasant aroma and forms the flavor base for sautéing
- Small onions: with firm shiny skin deliver the sweetest flavor
- Garlic cloves: should be plump with tight skins for maximum aroma
- Ground cumin: works best fresh and aromatic; store in a cool dark place
- Diced tomatoes with green chiles: bring bright color and balanced acidity and heat
- Black beans and pinto beans: should be free from excess salt and preservatives for best taste
- Low sodium broth: allows control over seasoning letting spices shine
- Fresh cilantro: adds vibrant green leaves without wilting for garnish and freshness
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about five minutes stirring occasionally until soft and fragrant.
- Bloom the Spices:
- Add garlic ground cumin salt and pepper. Stir constantly for about one minute to release the spices essential oils and deepen the flavor.
- Build the Soup Base:
- Add diced tomatoes with green chiles black beans pinto beans with liquid and tomato paste if using. Pour in four cups of broth bring to a boil then reduce heat and simmer uncovered for fifteen minutes to let flavors combine.
- Thicken and Enrich:
- Remove half a cup of the bean mixture and mash with a fork. Return it to the pot to create a thicker texture. Add rice corn if using and half the cilantro. Simmer for another five minutes adjusting with more broth if needed.
- Final Seasoning and Serving Prep:
- Taste and adjust with extra salt pepper or cumin to suit your preference. Warm tortillas in a skillet or microwave then wrap in foil to keep warm.
- Serve and Enjoy:
- Ladle the soup into bowls sprinkle with shredded cheddar and remaining cilantro. Serve hot with warm tortillas on the side.
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What makes this soup extra special for me is the moment the cumin hits the hot oil releasing that earthy aroma. It reminds me of my family kitchen growing up where spice jars lined the shelves and soups simmered almost daily.
Storage Tips
Cool the soup completely before storing. Refrigerate in airtight containers for up to four days. Freeze for up to three months for best flavor. Thaw in the refrigerator overnight before reheating.
Ingredient Substitutions
For a nuttier grain swap rice with quinoa. Use kidney beans in place of pinto beans for a firmer texture. Replace cheddar with Monterey Jack for a creamier melt.
Serving Suggestions
Serve with avocado slices fresh lime wedges or a simple green salad to make the meal feel fresh and balanced.
Cultural and Historical Context
Tex Mex cuisine reflects the blending of Mexican culinary traditions with American influences creating dishes like this soup that bring together spice depth and hearty satisfaction.
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Frequently Asked Questions About Recipes
- → How can I make this soup spicier?
Add extra diced green chiles or a pinch of cayenne pepper when blooming the spices for more heat.
- → Can I use different beans?
Yes, kidney beans or even chickpeas work well and add unique texture and flavor to the soup.
- → How do I thicken the soup naturally?
Mash a portion of the beans and stir them back into the pot for a creamier consistency without dairy.
- → What can I serve alongside this dish?
Warm tortillas, avocado slices, lime wedges, or a crisp green salad make excellent accompaniments.
- → Can I make this vegetarian or vegan?
Absolutely—use vegetable broth instead of chicken broth and skip or replace the cheese with a plant-based option.
- → Does this soup freeze well?
Yes, it freezes beautifully. Store in airtight containers for up to three months, then thaw in the fridge overnight before reheating.