Tomato Garbanzo Soup with Rice

Ingredients

• 0.5 teaspoon pepper black
• 29 ounce tomatoes diced with juice canned
• 15 ounce garbanzo beans canned
• 2 large carrots thinly sliced
• 1 teaspoon chili powder 
• 0.5 teaspoon pepper red crushed
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon salt 
• 1 cup water 
• 0.5 cup rice long grain white uncooked

Equipment

• pot

Directions

1. Place the diced tomatoes with juice and water in a large pot, and bring to a boil.
2. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
3. Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.