Garbanzo and Rice Soup
2 14 1/2-ounce cans diced tomatoes with juice
1 cup of water
1/2 cup uncooked long grain white rice
2 large carrots, thinly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
15-ounce can of garbanzo beans
Place the diced tomatoes with juice and water in a large pot. Bring to a boil. 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. Mix the garbanzo beans into the pot, cooking 5 minutes longer to heat through.