I love to make easy soups and stews any time of the year. Keeping your pantry stocked with broth, beans and canned tomatoes makes dinner prep fast and easy. This recipe makes around 8 servings. I added fresh chopped spinach to this recipe, only because the spinach was going expire! 
Ingredients
8 cups vegetable broth
2 cups cooked brown or white rice
1 can black beans (rinsed)
1 can ranchero beans or chili beans (don't rinse)
1 can fire roasted tomatoes
1 red onion, chopped
4-5 cloves garlic, sliced
2 carrots, sliced or diced
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon chili powder (more if you like spicy)
Dried or fresh cilantro (optional)
Fresh lime (optional)
Avocado (optional)
Instructions
Heat a large saucepan, add onion and sauté, stirring frequently so that it doesn't stick to the pan, until translucent, add garlic and continue stirring for 2-3 minutes. Add carrots, broth, beans, tomatoes and all spices. Simmer until carrots are tender. Add the rice, cilantro, and squeeze 1/2 fresh lime. Continue simmering for about 10 minutes.
Top with sliced avocado
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