↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
2 T Olive Oil
1 C each diced red and green bell pepper and white onion
2 cloves garlic, minced or pressed
3 T Ground Cumin
1 28 Oz. can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 14 oz cans vegetable broth
1/2 C Lime juice
3 C cooked white rice
3 C cooked black beans
1 16 oz container pico de gallo
OPTIONAL:
Cheese
Sour cream
Avocado
- Heat oil in a large pot over medium heat.
- Stir in peppers and onions, garlic and cumin.
- Cook 5 minutes until vegetables are tender.
- Mix in tomatoes and chile peppers.
- Pour in broth and season with salt and pepper.
- Bring to a boil, reduce heat to low; simmer for 30 minutes.
- Add in lime juice and blend with an immersion blender.
- In 6 bowls (or into the soup if desired), add 1/2 C each rice and black beans.
- Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.
view more member recipes
* Mexican Gumbo Soup *
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
2 T Olive Oil
1 C each diced red and green bell pepper and white onion
2 cloves garlic, minced or pressed
3 T Ground Cumin
1 28 Oz. can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 14 oz cans vegetable broth
1/2 C Lime juice
3 C cooked white rice
3 C cooked black beans
1 16 oz container pico de gallo
OPTIONAL:
Cheese
Sour cream
Avocado
- Heat oil in a large pot over medium heat.
- Stir in peppers and onions, garlic and cumin.
- Cook 5 minutes until vegetables are tender.
- Mix in tomatoes and chile peppers.
- Pour in broth and season with salt and pepper.
- Bring to a boil, reduce heat to low; simmer for 30 minutes.
- Add in lime juice and blend with an immersion blender.
- In 6 bowls (or into the soup if desired), add 1/2 C each rice and black beans.
- Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Seafood Gumbo Soup
by sgre52160
1 cup diced onion, celery and sliced carrots 1/2 cup diced green bell pepper 1 tbsp chopped garlic 2 tbsp vegetable oil 4 cups water 3 tbsp clam base or 2 fish bouillon cubes (available at specia
by sgre52160
1 cup diced onion, celery and sliced carrots 1/2 cup diced green bell pepper 1 tbsp chopped garlic 2 tbsp vegetable oil 4 cups water 3 tbsp clam base or 2 fish bouillon cubes (available at specia
Albondigas Soup ~ Mexican Meatball Soup
by sgre52160
Yield: 12 servings 1 teaspoon light olive oil 1 very large yellow onion, chopped small, about 2 cups 2 large cloves garlic, minced 3 quarts beef broth, or 3 quarts water plus 5 tablespoon
by sgre52160
Yield: 12 servings 1 teaspoon light olive oil 1 very large yellow onion, chopped small, about 2 cups 2 large cloves garlic, minced 3 quarts beef broth, or 3 quarts water plus 5 tablespoon
Albondigas Soup (mexican Meatball Soup)
by sgre52160
For the Soup 1 Tablespoon vegetable oil 1 medium yellow onion, finely chopped 3 cloves garlic, minced 1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon ground cumin 6 cups beef stock 2
by sgre52160
For the Soup 1 Tablespoon vegetable oil 1 medium yellow onion, finely chopped 3 cloves garlic, minced 1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon ground cumin 6 cups beef stock 2
Mexican Soup
by ICOOK2
Ingredients 1 pound lean ground beef 8 cups chicken stock 4 tablespoons flour 1 egg 1 red chili pepper 4 medium carrots, grated 5 1/2 tablespoons Minute rice 1/2 pound spinach, chopped
by ICOOK2
Ingredients 1 pound lean ground beef 8 cups chicken stock 4 tablespoons flour 1 egg 1 red chili pepper 4 medium carrots, grated 5 1/2 tablespoons Minute rice 1/2 pound spinach, chopped
Mexican Bean Soup
by sgre52160
2 cans (14 oz each) black or kidney beans 2 cups water 1 jar (16 oz) salsa 1 can (14 1/2 oz) ready-to-use chicken broth 1 can (15 1/4 oz) whole kernel corn, drained 2 tsp ground cumin Combin
by sgre52160
2 cans (14 oz each) black or kidney beans 2 cups water 1 jar (16 oz) salsa 1 can (14 1/2 oz) ready-to-use chicken broth 1 can (15 1/4 oz) whole kernel corn, drained 2 tsp ground cumin Combin
view more member recipes