Red Bean and Vegetable Soup

I like to make vegetarian soups for myself and store them in yogurt containers in the freezer. Then, when I want a quick lunch or soup with my dinner, I just thaw in a saucepan and have myself a healthy little meal. It's a good way to get your veggies, fill up and keep your meat/fat consumption to a minimum. I made this red bean soup the other day and have been enjoying it with brown rice and fresh tomato chunks from the garden stirred in.

Ingredients:

3/4 of a bag of red pinto beans

1 onion, peeled but not sliced

3 cloves whole garlic

2 carrots, scraped and coined

2 stalks celery, cut into chunks

2 bay leaves

1 bundle of parsley or cilantro

Instructions:

Fill up a big soup pot with the beans and water, and cover. Heat the pot on medium high until the water comes to a boil, then lower to medium. Let the beans cook in just the water for several hours, let's say 2 or 3.

Prepare all the vegetables and set aside. After the beans are tender, add the rest of the ingredients. Also add more water - fill the pot to almost the top but leave 4 fingers or so of space. Bring the soup to a boil on medium-high again, then lower to medium-low. Let simmer, covered, for 4 hours. Then continue to cook on medium-low for another 3 or 4 hours.

When soup is done, use tongs to fish out the onion pieces and discard. Cook brown rice separately and add to single-servings of the soup. Sprinkle fresh chopped parsley or cilantro over the top before serving.

Makes 8-10 servings.

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