8 cups vegetable stock
1 large onion, chopped (about 2 cups)
2 stalks celery, chopped
2 carrots, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1 tablespoon oregano
1 28-ounce can crushed tomatoes
2 medium potatoes, cubed
1/2 uncooked brown rice
3 cans beans (about 4 1/2 cups) black, chickpea, kidney
optional: 4 cups kale, chopped
In large pot, saute onion, celery, carrots and bell pepper in a small amount of water or vegetable stock for 5 minutes. Stir in garlic and oregano and saute one minute longer. Add remaining water or stock along with the potatoes, tomatoes and rice. Bring to boil, lower heat and simmer 30 minutes.
Drain and rinse the beans and add to the soup. Simmer 15 more minutes or until the rice is tender. If using kale, add during the last 5 minutes of cooking.
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