Recipe: Mexican Bean and Rice Soup
- 1 (16 oz) can or dried navy beans
- 1 cup onion, chopped
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 4-5 cloves garlic, minced
- 1 Tbsp. olive oil
- 2 tsp. ground cumin
- ¼ tsp. ground chili powder
- 2 cups vegetable broth or reduced-sodium chicken broth (Find Broth Coupons)
- 1 lime
- 1 (8 oz) can salsa verde (I used La Costeña; Hispanic isle) (Find Salsa Coupons)
- Rice, prepared
- Sour cream (Find Sour Cream Coupons)
- Dry beans prep: Rinse beans. In a 4- to 5- quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer uncovered for 2 minutes. Remove from heat, cover, and let it stand for 1 hour. Drain and rinse beans.
- In Dutch oven cook onions, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and chili powder. Add broth, beans, and 2 cups water. Bring to a boil; reduce heat. Simmer, covered for 1 to 1½ hours or until dry beans are tender, or 30-45 minutes for can beans.
- Using a hand held blender, blend mixture slightly. (For a regular blender, let soup cool slightly. Transfer mixture, one-third at a time, to blender. Cover and blend slightly.) Return to pan. Finely shred 1 tsp. peel from the lime, then juice the lime. Stir in lime juice, peel, and salsa verde into soup; heat through. Serve over rice, and top with sour cream, cilantro, and/or chili powder. Makes 6 servings.
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