Mexican Veggie Soup with Brown Rice

I have been eating this soup for lunch the past few days, it's got a nice flavor, is full of veggies, and it's good for you (bonus).   I made it up as I went along, and I think it turned out pretty well.  So if you're looking for a new fall soup, here it is!

Ingredients:

2 medium carrots, peeled and sliced into circles

2 stalks of celery, sliced thinly

1 large vidalia onion, chopped

4 large cloves of minced garlic

2 potatoes, peeled and roughly chopped

1 15 oz can of black beans, drained and rinsed

1 cup frozen baby lima beans

1 can of corn, drained (I love nibblets)
64 ounces of stock (veggie or chicken, just make sure it's low sodium without MSG)
one 28 oz can of crushed tomatoes
2 cups of cooked brown rice
2 teaspoons of chili powder

one bay leaf

olive oil

salt and pepper

Take a heavy stock pot, and coat the bottom with olive oil, about 2 tablespoons. 

Once heated, add the onion, garlic, carrots, celery, a teaspoon of salt, and cook until softened, about 10 minutes.

Add the stock, and tomatoes, cook about 5 minutes.

Add potatoes, corn, beans, lima beans, chili powder, bay leaf, and several grinds of black pepper.

Bring to a boil, then cover and simmer for about an hour. 

Check to see if you need to add any salt or pepper, then add the cooked rice, and simmer for a couple more hours.

When serving, pair it up with corn bread, and it's especially tasty with some grated cheddar cheese on top.

Let me know your favorite soup, I'm always looking for more ideas!!