Mountain Stew - cooking recipe

Ingredients

3 cups cooked kidney beans, rinsed and drained
2 tablespoons olive oil
1 large onion, thinly sliced
4 large garlic cloves, minced
1 (16 ounce) can tomatoes with juice
1 green bell pepper, coarsely chopped
1 cup coarsely chopped green cabbage
1/2 cup diced russet potato
1 tablespoon chili powder (to taste)
1/2 teaspoon ground cumin
4 cups vegetable broth
1/3 cup uncooked brown rice
salt
fresh ground black pepper
1/4 cup grated monterey jack pepper cheese

Preparation

Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
Continue cooking, stirring often, for 3 minutes.
Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
Top with cheese and serve hot.