Salsa Verde Bean & Rice Soup

This Salsa Verde Bean & Rice Soup is comforting, filling and healthy. Filled with veggies & pinto beans and served with steamed rice!

Course Main Course

Cuisine Mexican

Keyword beans, cozy, dinner, fall recipes, healthy dinner, mexican, one pot, quick dinner, rice & beans, soup, weeknight dinner, winter recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 329

Equipment

stock pot

Ingredients

2 tablespoons oil
1 yellow onion diced
1 red bell pepper diced
3 cloves garlic diced
1 jalapeño diced, optional
1 packet taco seasoning
1/2 block firm tofu drained & pressed
1 6-ounce can tomato paste
12 ounces salsa verde homemade or store bought
3 cups low sodium broth
2 15-ounce cans pinto beans drained & rinsed
2 tablespoons cilantro chopped, plus more for serving
1 lime juiced, plus more for serving
2 cups cooked white rice
pickled onions optional, for serving
green onion, corn chips, non-dairy yogurt, radishes optional, for serving

Instructions

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, garlic, jalapeño and taco seasoning. Cook down for a couple of minutes, stirring frequently.
Add in the tofu and crumble with a wooden spoon. Pour in the tomato paste, salsa verde, broth and pinto beans. Bring to a boil, lower the heat & simmer for 10-15 minutes - stirring every couple minutes.
Before serving add cilantro & lime juice. Taste and adjust seasonings as needed.
To serve, add rice to each bowl and ladle the soup over. Serve with any of the optional toppings.

Video

Notes

FOR LEFTOVERS: Allow the soup to cool completely before transferring to individual containers. Reheat the leftovers in the microwave or on the stove until bubbling & hot.

Nutrition

Calories: 329kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g