Quick Vegetarian 3-Bean Soup

This is a great vegetarian soup that my mother in-law taught me. You can modify this soup to include whatever veggies you prefer, my standard is corn and celery. And if canned beans isn't your style, you can definitely use fresh beans. It will only add a considerable amount of cooking time but won't skimp on flavor.

Let's talk ingredients:

1 can organic red beans

1 can organic black beans

1 can organic pinto beans

1 can Rotel diced tomatoes with green chiles

or 1 can organic tomato sauce and add 2 green chiles

3 cups of vegetable broth

4 stalks of celery, 1/2 in. chopped

1 cup frozen sweet corn

2 cups of organic brown rice

1. Do not drain the cans of beans since we will use all the fluid to bolster the flavor of this soup. Basically the first step is to pour the beans into a nice big soup pot and add your vegetable broth. Set the heat to medium high.

2. Then get started on your veggies while the beans and broth warm up. Rinse celery thoroughly and then chop to 1/2 in. to 1 in. diameter pieces. Add to the pot. You can add zucchini, carrots, more tomatoes into this dish if you'd like. Be creative!

3. Bring to a nice boil and lower to a simmer for about 15 minutes, stirring occasionally.

4. Serve with corn tortilla chips and enjoy!