Beans and Rice Soup

This recipe was inspired by my pre-vegetarian days of corned beef soup. I had a sudden craving for my childhood favorite when I had an epiphany. I realized that refried beans would have a similar mushy texture and color of the canned corned beef in soup. Then I thought of beans and rice (I don't know why). Here's the result

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2 (14 ounce) cans vegetable broth
• 3⁄4 cup wild rice
• 2  small potatoes
• 1 (14 ounce) can  refried beans
• 1  cup water
•  salt and pepper
• 1  dash cayenne pepper (or more if desired)

Directions

1. Combine vegetable broth, rice, onion, and potatoes in a medium pot.
2. Cook until rice is done (about 30 min).
3. Add refried, beans, water, salt and pepper, and red pepper to taste.
4. Keep on the burner until hot.