I ate it all before we could get a photo, sorry, but its delicious.
1 medium onion, chopped
5 cloves of garlic, minced
1 large portobello cap, chopped
salt and pepper
2 1/2 tbsp chili powder
2 medium zucchini, chopped
2 medium tomatoes, chopped
1 cup of corn kernels (I usually freeze corn from the farmer's market in the summer, but store bought frozen corn works just as well)
2 cups drained and rinsed black beans (canned is fine)
3/4 cup vegetable broth
1 tbsp tomato paste
3/4 cup brown or wild rice
In a big soup pot over medium heat saute the onion, garlic, and mushrooms in a little olive oil until the onions are soft and fragrant and the mushrooms are soft and dark, about 7 minutes. add the chili powder, salt, pepper, and zucchini. Stir well and continue to cook about 3 minutes. Add the tomatoes and corn and cook another 3 minutes until the tomatoes start to release their juice. Add the beans and broth and cook about 20 minutes until the mixture starts to really combine. Add the tomato paste and rice and cook until rice is tender, about 35 minutes, stirring regularly. If it starts to stick on the bottom, add a little more liquid and stir more often.