Mexican Rice And Bean Soup
A hearty Mexican-inspired soup combining savory pork sausage, beans, rice, and bold spices for a comforting, flavorful meal perfect for family dinners or gatherings.
Ingredients
Instructions
- Cut the sausage links into pieces and brown them in a pan.
- Remove the sausage from the pan and spoon off all but 1 or 2 tablespoons of fat.
- Add chopped onion and minced garlic to the pan; cook until tender.
- Add water, tomato juice, drained kidney beans, rice, cooked sausage links, paprika, chili powder, salt, and pepper to the pan.
- Simmer, covered, for 30 minutes or until the rice is cooked and tender.
Tips & Substitutions
For added depth, consider using smoked paprika instead of regular paprika. If you prefer a vegetarian option, swap the pork sausage for a plant-based alternative or omit it entirely. You can also substitute kidney beans with black beans for a different flavor profile. Adjust the spice level by adding diced jalapeños or using a milder chili powder. Serve with a squeeze of lime for brightness.
Serving Suggestions
Serve the soup hot, garnished with fresh cilantro or avocado for a refreshing touch. It pairs beautifully with Mexican recipes like Taco Casserole(For Microwave) or a side of crusty bread. For a complete meal, consider serving it alongside a simple green salad or some tortilla chips for added crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water or broth to loosen the soup if needed. If freezing, allow the soup to cool completely before transferring to a freezer-safe container, where it can last for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Rice And Bean Soup contains roughly 1030 calories, with 39g protein, 161g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (127% of the Daily Value), protein (78% of the Daily Value), and iron (72% of the Daily Value). Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the sausage and sauté the onions and garlic in a pan first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the rice is tender.
What can I use instead of tomato juice?
If you don't have tomato juice on hand, you can substitute it with an equal amount of crushed tomatoes or diced tomatoes mixed with water. For a richer flavor, consider adding a tablespoon of tomato paste along with the liquid.
Is this soup spicy?
The soup has a mild spice level due to the paprika and chili powder. If you prefer a spicier dish, feel free to increase the chili powder or add fresh chopped jalapeños. For a milder version, use a sweet paprika and reduce the chili powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).