Mountain Stew

• 3 cups cooked kidney beans, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• 1 (16 ounce) can tomatoes with juice
• 1 green bell pepper, coarsely chopped
• 1 cup coarsely chopped green cabbage
• 1/2 cup diced russet potato
• 1 tablespoon chili powder (to taste)
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1/3 cup uncooked brown rice
• salt
• fresh ground black pepper
• 1/4 cup grated monterey jack pepper cheese

1. Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
2. Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
3. Continue cooking, stirring often, for 3 minutes.
4. Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
5. Top with cheese and serve hot.

kidney beans, olive oil, onion, garlic, tomatoes, green bell pepper, green cabbage, potato, chili powder, ground cumin, vegetable broth, brown rice, salt, fresh ground black pepper, grated monterey

Taken from www.food.com/recipe/mountain-stew-205659 (may not work)