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Mexican Rice Soup

Forks Over Knives
  • minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

4 cloves

Garlic

1 15 ounce can

Kidney beans

1

Onion, medium

1 15 ounce can

Pinto beans

1 15 ounce can

Tomatoes, fire-roasted

6 cups

Vegetable stock, low-sodium

1 cup

Brown rice, long-grain

1 tbsp

Chili powder

1

Salt