Ingredients
1 T Olive oil
1 Med onion, chopped
3 Carrots, diced
2 Celery stalks, diced
2 Garlic cloves, minced
6 C Vegetable stock or water
1 Bay leaf
1 28-oz can tomatoes with juice
1/3 C Brown rice
1 16 oz can kidney beans, undrained, or 2 C home-cooked kidney beans
1 lb. fresh green beans
Preparation
In 6 quart pot, saute onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice, and bay leaf. Bring to boil nad cover, reducing heat to simmer for 50 minutes. Stir occasionally.
Stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender.
Remove bay leaf before serving
