I was just in Utah over Easter and it snowed the whole time – shouldn’t it be spring?! So, I made one of my favorite warm-me-up suppers – Taco Soup.
2 Tbs Extra Virgin Olive Oil
1 jalapeno, stemmed, seeded if desired and minced
1 onion, diced
2 cloves garlic, minced
3/4 cup brown rice, uncooked
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 can (15 oz) diced tomatoes in juice
1/2 cup prepared salsa
1 quart vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) white or red kidney beans, rinsed and drained
1 can (11 oz) corn, drained
salt and pepper
green onion, sliced
Sauté jalapeño, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth and salsa. Bring to a boil and simmer, covered, for 45 -60 minutes. Serve with avocado, green onion, cilantro, and corn chips. Serves 4-6.
This stores well in the fridge for 2-3 days or freeze in individual portions for up to 3 months.