1. 1 tablespoon olive oil
  2. 1 ½ cups chopped yellow onions
  3. ¼ cup chopped green bell peppers
  4. 1 tablespoon minced garlic
  5. 4 bay leaves
  6. 2 cups dried red kidney beans, soaked overnight
  7. 1 tablespoon Special Seasoning,
  8. 2 quarts vegetable stock
  9. 1 teaspoon salt
  10. 3 tablespoons chopped parsley
  11. 1 cup diced carrots
  12. 1 ½ cups cooked long-grain brown rice, warm
  13. 6 tablespoons chopped green onions
  1.  Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  2.  Add the beans and cook for 2 minutes.
  3.  Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  4.  Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  5.  With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  6.  To serve, ladle a generous cup of the soup into each of 6 bowls.
  7.  Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.