Vegetable soup with beans and brown rice

Ingredients

• 1/4 cup of white or red beans, soaked
• 1/4 cup of brown rice
• Two garden apples
• 2 carrots
• Two small zucchini
• A quarter cup of green peas
• 4 to 6 mushrooms
• 1 small onion
• 1 ripe small tomato
• 3 tablespoons of tomato paste
• A drizzle of olive oil
• ½ teaspoon of sugar
• salt, pepper, and paprika
• water

Chop the onion into large pieces and sauté it in a large pot with a little olive oil.

Add the chopped tomatoes in large chunks.

After a few minutes, add the remaining vegetables in large chunks, the beans, the rice, and the tomato paste.

Season with sugar, salt, pepper, and paprika.

Cover with water, about half a litre: the legumes will absorb the liquid.

Bring to a boil.

Let it cook for an hour and a half, stirring occasionally and tasting to check for doneness.