Hearty Pinto Bean-Rice Soup

An Autumn soup created to expand my Hearty Soup series for my friends to share.


2 tablespoons virgin olive oil
1 medium onion, diced
3 to 4 garlic cloves, minced
8 cups water
3/4 cup mixed wild rice and brown rice, washed
1 1/2 cups cooked pinto beans
1 large carrot, quartered and sliced
1 yellow pepper, seeded and chopped
1 15-ounce can tomato sauce, no salt
8 brussel sprouts cleaned and quartered
2 tablespoons low-salt soy sauce
1 tablespoon basil, dried
1 tablespoon thyme, dried


Place olive oil into a large soup pot and add onion and garlic. Saute over medium heat about 5 minutes. Add rice; bring to a boil for 1 minute, then simmer for about 30 minutes.

Add the rest of ingredients to pot. Bring to a slow boil. Lower heat to simmer and cover pot. Simmer for 1 hour.

Cooking & Recipes


about 10 servings

Preparation Method

Add new comment