Bean and Rice Soup

2 red and/or sweet onions, chopped

4 large multi-colored carrots, small dice

1 golden beet, small dice

6 cloves garlic, finely chopped

1 tsp cumin seeds

5 bay leaves

2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 - 2 tsp chipotle chile powder (spiciness to taste)

6 - 8 cups of veggie broth or water

1 lb Moro beans (from Rancho Gordo), pre-cooked OR 3 cans (15 oz) black and/or pinto beans

3 cups of leftover cooked brown and/or black rice

2 cups fresh tomatoes, or 1 large can (28 oz) of fire-roasted tomatoes

Optional add-ins:

Salt

Chopped fresh cilantro

Fresh lime juice to taste

In a large pot over medium heat, add onions, carrots, and beets along with 1-2 tbsp water/vegetable broth (or olive oil) to prevent sticking. Sauté until onions have softened for about 5 min, then add chopped garlic. Sauté 3 min more and then add cumin seeds for 1 min.

Add all herbs and spices, and enough broth/water to cover veggies. Cook about 10 min, until veggies have softened, then add beans and more broth/water (to cover) and cook 10 more min. To create a creamier soup, use a stick blender and puree about half of the soup. Add rice and tomatoes and cook until heated through.

Just before serving, add in optional salt, cilantro and fresh lime juice.

Delicious served with warm tortillas, cornbread, and/or sliced avocado!