La Fiesta Soup - cooking recipe

Ingredients

1/2 cup pinto beans, presoaked
1/4 cup kidney bean, presoaked
8 cups water
1 cup long grain brown rice
1 1/2 cups onions, diced
1/2 cup green pepper, chopped
1 tablespoon chili powder
1 tablespoon leaf oregano, crumbled
1 (1 lb) can diced tomato, blended in blender until smooth
3 cloves garlic, pressed
1/4 cup fresh parsley, minced
4 tablespoons butter
1/3 cup green onion, sliced (bulbs and tops)
2 ounces corn chips
3/4 cup sour cream
1/4 lb cheddar cheese, grated
1/3 cup avocado, peeled and mashed
vege-sal (if you don't have it use salt)

Preparation

Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
You could use canned beans I should think, but I haven't so you will have to use accordingly.
This recipe is with bulk beans.
Bring to a boil the beans and 8 cups of water.
Reduce heat and simmer, covered for about 15 minutes.
Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
Reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
Be sure to check the kidney beans at this step, because they tend to take longer.
Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
Turn burner to lowest heat Add green onions and corn chips.
In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
Blend until smooth.
Remove soup from heat, stir in blended mixture.
Season to taste.
Serve, topped with additional sliced green onions, if desired.