Burrito Beef and Bean Soup

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Beans and rice have been a staple dish around the world for centuries. If eaten together, the combination of rice and beans creates a complete protein. They provide a healthy plant-based protein and eating more protein can help build muscle mass and help you maintain a healthy weight.

The other benefit of eating rice and beans together is their fiber content which can help to improve digestion, maintain healthy blood sugar levels, and lower blood pressure and cholesterol.

The black bean is found in both Latino and Hispanic cultures and is served in a variety of Mexican dishes. It can be added to burritos, quesadillas, salsas, rice, salads, or soups like in the burrito beef and bean soup recipe below.

Prep Time: 20 minutes

Cook Time: 60 minutes

Servings: 6 to 8

Ingredients:

  • 2 lbs lean ground beef
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 tbsps of hot and spicy taco seasoning
  • 2 cups of low sodium corn kernels drained and rinsed
  • 2 cups black beans drained and rinsed
  • 2 cups diced tomatoes
  • 1 cup of un-cooked white or brown rice, rinsed
  • 1 small can tomato puree
  • 2 cartons beef broth
  • Salt to taste
  • Sour cream (optional)
  • 2 ready to eat avocados (optional)
  • Queso taco chips (optional)

Directions:

  • In a large pot or saucepan, sauté ground beef, garlic, and onion until the beef turns brown.
  • Add taco seasoning and mix together. Next add the black beans, corn, diced tomatoes, tomato puree, and salt to taste. Stir all ingredients together and then add the rice and the beef stock.
  • Bring pot or saucepan to boil, then cover and let simmer for about 45 minutes. Check to see if rice is cooked, especially if using brown rice which takes longer to soften than white rice.
  • Ladle soup into bowls and garnish with chopped avocado and sour cream. Serve queso taco chips on the side if desired.

Note: This recipe can also be made in a Slow Cooker which can be a big time saver for busy families. Add sautéed beef, vegetables, rice, and stock to a slow cooker and simmer on low setting for six to eight hours or on high for four to six hours.

Bon Appétit!