Mexican Bean and Rice Soup Slow Cooker Recipe

Mexican Bean And Rice Soup Slow Cooker Recipe

Ingredients

• 1 cup (160 g) chopped onion
• ½ cup (75 g) chopped green bell pepper
• ½ teaspoon minced garlic
• 2¼ cups (535 ml) low-salt vegetable juice
• 512 g kidney beans, cooked or canned without salt
• 1½ cups (355 ml) water
• ½ cup (93 g) uncooked long-grain rice
• 1 tsp paprika
• 1 tsp chili powder

Method

1. Combine all ingredients in slow cooker
2. Cover and cook on low 8 to 10 hours
3. Yield: 6 servings
4. Per serving: 223 g water; 122 calories (3% from fat, 22% from protein, 75% from carb)

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