Mountain Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.