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!
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
Equipment
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.
Calories: 329kcal, Carbohydrates: 50g, Protein: 14g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Sodium: 1299mg, Potassium: 720mg, Fiber: 9g, Sugar: 8g, Iron: 3mg
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