Mexican Rice & Bean Soup

Adapted from Better Homes & Gardens, Meat Stretcher Cookbook

  • 6 ozs Spam Lite luncheon meat, chopped
  • 1 c onions, chopped
  • 1 c bell peppers, chopped
  • 1 tsp garlic, minced
  • 6 c water
  • 36 ozs canned tomato juice
  • 31 ozs canned dark red kidney beans, undrained
  • 2/3 c long-grain white rice, uncooked
  • 2 tsps paprika
  • 2 tsps chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
In a saucepan, combine luncheon meat, onions, bell peppers, and garlic. Cook until vegetables are tender. Add water, tomato juice, beans, rice, paprika, chili powder, salt, and black pepper. Simmer, covered, for 25 minutes, or until rice is done.
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Posted: 1/9/1999
Soups & Stews
Rated by 2 users (5.00)
WW Points* : 1.83
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 123
Calories from Fat 17 (14%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 8g 3%
Sodium 543mg 23%
Potassium 6mg 2%
Total Carbohydrate19g 6%
Dietary Fiber 4g 16%
Sugars 4g
Protein 6g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.