A very good friend made this soup recently for her family and they loved it. I thought "hmmm, why haven't I made this for a while... we love it too!".
So, I made a batch and it definitely hit the spot! Rich with flavor from herbs and seasonings, this Roasted Tomato Bean Stew is also hearty with both wild and brown rice, and beans.
I use Muir Glen Fire Roasted Diced Tomatoes in this recipe, however you can use regular diced tomatoes and then add in extra seasonings as I've noted in the recipe (p.78 Vive le Vegan!).
By the way, although this photo shows fresh rosemary and bay leaves, the recipe uses all dried herbs. My rosemary and bay trees are two of just a handful of herbs that are growing well in my garden. (I lack a green thumb, and thankfully these herbs aren't requiring one!)