I know, I know. It’s summertime and you’re probably wondering why I am still making soup recipes, especially something like a bowl of tomato soup.
Here’s the real answer: because they are delicious and cheap that’s why. Did anyone here forget that I am frugal? Anyway, I am also doing a rice week series on my Instagram, so if you want to see that whole thing, check it out.
Tomato-Based Soup Recipes
Moving on, this hearty rice and bean tomato soup is a far cry from your basic tomato soup. This one’s garlicky, thick, and creamy.
Additionally, if you don’t have stock or broth ingredients, you’re not going to need it in this recipe. It does have a Puerto Rican twist to it with sazon and beans – so you’re in for a real Latin treat (well, I mean, I made this recipe up so let’s call this the “Plant Based and Broke treat”).
Furthermore, take a look at the cooking notes before you get started. Keep in mind: when it comes to salt, tweak and taste according to your own taste buds.
Let’s get to this hearty rice and bean tomato soup recipe!
- Crushing the garlic cloves will make it easier to remove its peel.
- Add a tiny pinch of sugar to reduce the soup’s acidity. I added maybe about ¼ teaspoon but it was fine without it, too.
- If you have a lot of time on your hands, you can make your own sazon seasoning.
- It yields about 4-5 heaping servings.
Hearty Rice And Bean Tomato Soup Recipe
- Heat oil in a pot over medium heat. Once hot, add onion and cook for 5 minutes, until tender.
- Add carrots, garlic, tomato paste, and sazon to the pot. Mix well and cook for 1 minute. Next, add the water and rice. Mix well.
- Increase heat to high and bring everything to a boil. Once at a boil, lower temperature to low. Cover pot with a lid. Simmer and cook for 40 minutes. Add beans and stir everything together.
- Cook for an additional 5 minutes. Add a pinch of salt and sugar (optional) to taste. Serve.
Did you try out this Hearty Rice And Bean Tomato Soup recipe?