1 15 oz can of black beans, drained and rinsed
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
Once heated, add the onion, garlic, carrots, celery, a teaspoon of salt, and cook until softened, about 10 minutes.
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!!