Quick Three Bean Soup


2 Tbsp. cooking liquid (water, broth, etc.)
1 medium onion, diced
4 cloves garlic, minced
1 (15-oz.) can no-salt-added black beans
1 (15-oz.) can no-salt-added kidney beans
1 (15-oz.) can no-salt-added chickpeas
1 (14-oz.) can no-salt-added crushed tomatoes or tomato sauce
2 (16-oz.) pkgs. frozen mixed vegetables (carrots, green peas,
          corn, green beans)
2 bags Success Precooked Boil-in-Bag Whole Grain Brown Rice,
          opened and poured into ingredients
4 cups reduced sodium vegetable broth
1 tsp. smoked paprika
1/2 tsp. black pepper
1 heaping tsp. dried parsley
1 tsp. oregano

In a large soup pot, saute onion and garlic in cooking liquid
over medium high heat until onion is slightly transparent.

Add remaining ingredients. Cover and cook on medium low heat
for 30 minutes.

Makes 4 servings.

NOTE: For variety, leafy greens like kale or chard and seasonal
vegetables like zucchini, carrots, green beans, and corn are
especially good in this recipe as a substitution for the frozen
vegetables.

Recipe adapted from LeAnne Campbell, PHD (The China Study
Cookbook)