Roasted Southwestern Vegetable Soup

Ingredients

1 Tbsp. blended oil
1½ cups rice
1½ cups corn
4 quarts water
3 oz. Roasted Southwestern Vegetable Base
½ tsp. Roasted Onion Base
¾ tsp. Roasted Garlic Base
1 lg. green pepper, diced
1 lg. red pepper, diced
2 each medium onions, small diced
1-14½ oz. can diced tomato in juice
1 can black beans, rinsed and drained
1 Tbsp. parsley, chopped

Instructions

(yields 1+ gallons)

Heat the blended oil to the smoking point. Add the rice and corn and stir until browned. Add the remaining ingredients, reserving the beans and parsley for later use. Simmer for 20 minutes or until rice is tender. Remove from the fire and add the beans and parsley.