It's Fall! Time for soup!

Black Bean Chowder

Serves 8 -- About 1 3/4 Cups
1. Bring water to a boil with rice and potatoes; lower heat to a very gentle boil, uncovered for 15-20 minutes until potatoes are about done:

2 1/2 quarts water
1/2 cup + 2 tbsps. instant brown rice, uncooked
2 medium potatoes, unpeeled or peeled, cubed or 1 cup dried (reconstituted first, see p. 225)
1 onion, chopped or 1/4cup dried onion

2. Add remaining ingredients, continuing to cook until vegetables are just tender and flavors blended:

1 red pepper, chopped or 7.5 oz jar roasted red bell pepper, slivered or 4 oz jar pimiento, chopped
1 green pepper, chopped or1/4 cup dried green pepper
2 cloves garlic, minced
15 oz. can black beans, undrained
15 1/4 oz. can kidney beans, undrained
16 oz can Vegetarian Beans in Tomato Sauce
15.25 oz can corn, drained
1 bay leaf
1 teaspoon ground cumin seed
1 1/2 teaspoons chili powder
1/2 cup + 2 tbsps. vegetarian chicken broth powder.
3. Remove bay leaf. Top each bowl of soup, as desired, with:
grated cheddar cheese, if available, about 1/4 cup each bowl chopped fresh or dried parsley or cilantro