Salsa Verde Bean & Rice Soup | This Savory Vegan

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the steamed rice, vegetable broth, salsa verde, cumin, salt, and black pepper to the pot.

Bring the mixture to a boil, then reduce the heat to low and cover.

Simmer for about 30-35 minutes, or until the rice is tender and cooked through.

Stir in the pinto beans and corn, and cook for another 5 minutes until heated through.

Taste and adjust seasoning if necessary.

Serve hot, garnished with chopped cilantro.

Equipment Needed

Spice Level:

Dietary