Mexican Soup

Intro and Overview…

Admittedly, Mexican soup is not the most exciting name for a soup recipe. Unfortunately, the names Pozole, Menudo, and Caldo de Res were already taken. I considered calling it Black Beans, Brown Rice, Red Tomatoes, and Yellow Corn Mexican Soup, but that brought a smirk from the green guy. So, Mexican Soup it is – at least for now.

Stuff You Need…

• 6 Cups Vegetable Broth
• 1 Med White Onion, diced
• 3 Cups Beans (Black & Pinto)
• 1 Can Diced Tomatoes
• 8 oz. Tomato Sauce
• 2 Cloves Garlic, minced
• 1 Red Bell Pepper, diced
• 2 Cups Brown Rice, cooked
• 2 Jalapeno, seeded and diced
• 1 Cup Corn, frozen
• 1/2 tsp. Cumin Powder
• 1 Juice of Lemon
• Salt and Pepper, to taste

And Then…

Bring vegetable broth to simmer in large pot.

Add onion, beans, diced tomatoes, tomato sauce, garlic, bell pepper, brown rice, jalapeno, and corn. Let simmer for about 30 minutes.

Season with cumin, lemon juice, salt, and pepper.

Top with shredded cheese and/or sour cream if desired.