Bean and Rice Soup

I'm starting to think of myself as the soup master. This is the third soup I have made and I think it is probably the best one so far. I didn't take this from a recipe, I just made it up as I went along. For this recipe I used a can of bean medley, which was a mix of red kidney beans, chick peas, black eyes peas, etc. Use whichever type of beans you prefer. Feel free to make any changes to this recipe, add any spices or other ingredients you want.



Bean and Rice Soup

1 can of bean, drained
1/2 an onion, chopped
1/2 a green pepper, chopped
2 large carrots, chopped
1/3 cup of uncooked basmati rice
6 cups of vegetable both (made with instant mix)
2 tsp of Tabasco sauce
2 tsp of parsley
1 tsp of vegetable oil

1. In a medium sized pot, combine oil, onion and green pepper. Cook until the onions start to brown.
2. Add 6 cups of water, carrots and rice, then bring to a boil. Mix in 6 tsp of vegetable broth powder, parsley and Tabasco sauce.
3. Cover pot, reduce heat to medium low and let simmer for 15 minutes.

This should make about 5 or 6 servings.