Three-Bean Soup with Brown Rice

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 1 large celery stalk, diced
• 6 cups water
• 1/2 cup raw brown rice, rinsed
• One 16-ounce can salt-free crushed tomatoes
• 1 1/2 teaspoons dried oregano
• 1 teaspoon chili powder
• One 10-ounce package frozen green beans
• One 16-ounce can great northern or cannellini beans, drained and rinsed
• One 16-ounce can kidney or red beans, drained and rinsed
• 1 tablespoon lime juice, or more to taste
• 1/4 cup minced fresh cilantro or parsley
• Salt and freshly ground pepper to taste
• Thin lime wedges for garnish, optional

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and celery and continue to saute until all are golden.
4. Add the water, rice, tomatoes, oregano, and chili powder.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 30 minutes.
7. Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
8. Stir in the lime juice and cilantro, then season with salt and pepper.
9. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving.
10. Garnish each serving with two or three lime wedges, if desired.
11. Per serving:
12. Calories: 207
13. Total fat: 4g
14. Protein: 8g
15. Fiber: 9g
16. Carbohydrate: 35g
17. Cholesterol: 0mg
18. Sodium: 300mg

olive oil, onion, garlic, celery stalk, water, brown rice, salt, oregano, chili powder, beans, kidney, lime juice, fresh cilantro, salt, lime wedges

Taken from www.epicurious.com/recipes/food/views/three-bean-soup-with-brown-rice-378925 (may not work)