Red Beans and Rice Soup

Ingredients:

2-15 oz cans red beans
3/4 cup brown rice
1 medium onion
1 stalk celery
1 tsp black pepper
1/2 tsp salt
1 tsp ground cumin
6 cups low sodium vegetable broth
3-4 green onions, chopped
1 medium tomato, chopped and drained

Directions:

Rinse and drain two cans of red beans. Mash half of the beans with a fork. Dice onions and celery. Combine all ingredients except the green onions and tomatoes, in the crock pot. Cover, cook on LOW for 5-6 hours, or until the rice is tender. Chop green onions and tomato. Ladle soup into bowls, and sprinkle with onion and tomato.