May 14, 2014

Mexican Bean and Rice Soup (vegetarian, low fat, high fiber)

  • 2  (16-ounce) cans non-fat refried beans
  • 3 cups veggie broth
  • 1 cup corn 1 cup cooked brown rice
  • 1 cup mild salsa

  1. Place the beans and broth into a pot and stir well to mix.  
  2. Bring to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.
Additional Ideas:
  • Add more vegetable broth for a thinner soup, if desired.  
  • Omit the rice and stir in some fat free tortilla chips, or just omit the rice for a delicious bean and corn soup.

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