Delicious, super healthy summer soup with bok choy, brown rice and pinto beans

Soak overnight
1/3 cup brown rice
1/3 cup pinto beans
(Add enough water so the water level is 2" over the beans and rice)
Next day, drain the water and refill to about 2" over the beans and rice.
Bring to a light boil for about 15 minutes, stir occasionally.

In a frying pan
lightly sauté
wash every thing, of course
one large onion cut into small pieces
1 small summer squash
3 medium tomatoes as green as possible, also cut into small pieces
cut off the bottom of a bunch of bok choy, and cut the harder parts into small pieces and sauté

blend all ingredients.  You may need to blend part and then blend the rest
Add two cups broth with the items listed above as you are blending and to make the blending easier

Put all ingredients into a pot and bring to a simmer for 15 to 20 minutes, stir occasionally and add approximately 1/2 teaspoon  cumin seed and 1/4 cup black pepper and garlic salt.  Do this to taste.

Allow to cool and serve warm.