2 medium onions chopped
4 garlic cloves pressed
1 large green bell pepper chopped
2-4 TB Olive oil
1 c cauliflower cut to bite size pieces
1/2 c zucchini quartered and sliced
2 quarts  vegetable broth
1tsp cumin
1 tsp chili powder
1 tsp ground coriander
dash cayenne
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mixed pepper corns
2 Tb freshly chopped cilantro (optional)
15 oz. can white beans drained
salt to taste
2/3 c dry rice ( like brown Jasmine rice)
cilantro and scallions for garnish



1. Saute peppers, onions, and garlic in oil until soft and nearly golden.
2. Combine the onions mixture, the broth and all the seasonings, then simmer 15 minutes.
3. While the soup is simmering, prepare your rice.
4. Add cauliflower and zucchini to soup cooking 5 minutes (you don't want to over cook the cauliflower and zucchini you want them "al dente" for texture) then add the beans and turn off the soup.
5. When the rice is done, add the drained and rinsed beans to the soup and add salt if needed.
6. To  serve, put a 1/4 cup rice in the bottom of a bowl, then ladle the soup over the rice. Garnish with a pinch of  fresh chopped cilantro and chopped scallions. Delicious with crusty bread or tortilla chips.