Bean and Brown Rice with Vegetable Soup, Quick, Easy, Cheap

Start with 1 cup brown rice and 1 cup dry beans (your choice).  You can rinse if you wish, I usually do not.  Pour into a pan, add 5 cups water, put the lid on and let sit at least over night.  I usually let it sit for 24 hours.
Rice and Beans, after soaking and cooking will increase to about three times original size.

Bring the rice and beans to a boil for 15 minutes.
Add 1 can broth, chicken, beef, or vegetable.
Add canned and/or finely chopped vegetables.  I usually add what's in season, what's available, and/or whatever is cheapest at the time.
Add 1 tbsp. cumin seed
Add 1 tbsp. salt
Bring to a boil again.  Turn stove off but allow to simmer for another 5 minutes.  Stir periodically as you are adding the vegetables and as it is simmering.
I like it still a little crunchy.  If you want everything a bit softer, allow everything to boil longer after adding the ingredients.  Be sure to stir periodically to keep it from burning and don't allow all the water to boil out.

I LOVE this soup, but don't have it too often because of all the salt/sodium.

Click on the links below for health benefits of ingredients.
As in the video below, with:
3 cups (abt) brown rice (soaked and cooked, remember, I started with 1 cup dry rice)
3 cups (abt) white beans (soaked and cooked, remember, I started with 1 cup dry beans)
1 can chicken broth (14.5 oz)
1 can green beans (14.5 oz)
1 can sweet corn (15.25 oz)
2 cups chopped onion
2 cups chopped red cabbage
1 potato (russet)
2 cups chopped zucchini
2 chopped green tomatoes
1 chopped bell pepper
1 tbsp. cumin seed
1 tbsp. salt

This is a large meal that can be stored and reheated over a number of days or shared with others.

About:
Fat 16.2 g
Cholesterol 0
Sodium 10,136 mg
Carbohydrates 454.9 g
Fiber 100.8 g
Sugars 56.5 g
Protein 94.5 g