You will need:
1 tbs Olive Oil
1 medium or large onion, diced
2 or 3 cloves of garlic, diced
1 can black beans (or 1 1/2 c soaked, cooked beans- I generally go with canned, but if you're a purist, I get it. If you use canned, make sure to rinse and strain before use)
1/2 c brown rice
1 can diced tomatoes (if you have fresh, use 2 or 3, diced)
1 carrot, chopped
1 or 2 stalks celery, chopped
2 tsp ground cumin
1 bay leaf
1 tsp ground corriander
1 tsp chili powder
black pepper to taste
6 c vegetable broth ( a word about vegetable broth- I usually use Better than Bullion low sodium concentrate- it's cheap and tasty. If you want to buy cartons or make your own, that's you're business)
1 large pot or kettle
Directions:
Drop your oil in the bottom of the pot and bring heat up to medium. Add onions and garlic. Saute for about 2 minutes. Next, add your tomatoes, beans, rice, spices and vegetable broth. Cover and reduce heat to low. Leave for about 45 minutes- until rice is cooked (dance around the house and pat yourself on the back for being so fabulous). This is a soup that you can leave on low heat and let simmer all day if you have things to do. I don't usually add the carrot and celery until about 30 minutes before serving.
Variations:
This soup tastes wonderful if you want to add other kinds of veggies. Think about:
Bell Peppers
Hot Peppers if that's your thing
Parsnips
1/2 of a sweet potato
1/2 of a regular potato
Corn kernels (frozen, fresh, or canned, whatever!)
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