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Mexican Rice and Bean Soup

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“This hearty, winter soup uses kidney beans and other ingredients that are usually on hand. Recipe adapted from the Good Friends Cookbook. NOTE: I replace the chili powder with chipotle powder.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
  2. Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
  3. Add the water, tomato juice, beans, rice, spices and boullion.
  4. Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

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