Crockpot Mexican Rice & Bean Soup

By Bill Hicks • Beef, Crockpot, Soups, Chowders & Stews, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

6 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1/2 Cup onion, chopped
1/3 Cup green pepper, chopped
1 Garlic clove, minced
1 Tablespoon oil
1 (4 oz) Package sliced or chipped dried beef
1 (18 oz) Can tomato juice
1 (15 1/2 oz) Can red kidney beans, undrained
1 1/2 Cups water
1/2 Cup long grain rice, uncooked
1 Teaspoon paprika
1/2 Teaspoon chili powder, or to taste
Dash pepper

Instructions

Cook onions, green peppers, and garlic in oil in skillet until vegetables are tender but not brown. Transfer to crockpot. Tear beef into small pieces and add to crockpot. Add remaining ingredients. Mix well. Cover; cook on LOW for 6 hours. Stir before serving.
Crockpot Mexican Rice & Bean Soup - Our Family Cookbooks