Dump It All In Bean Soup

Description:
I wasn't in a recipe following mood. I started just grabbing stuff and throwing it in to clean out my pantry and refrigerator. It turned out very satisfying and really inexpensive to make. I try not to cook with salt to keep my blood pressure down. I'm hoping I can freeze it because it made a huge pot.

**This recipe is very similar to one I've previously posted. Here's the recipe for Bouquet Garni from that previous bean soup recipe.
Garni Bouquets
(makes 12 for use in making soups/stews)
-12 dried bay leaves
-1/4 C dried thyme
-1/4 C dried parsley
2 T dried celery leaves
Crush the dried herbs with a rolling pin and mix together.
Cut a double layer of cheesecloth into 3 inch squares.
Put 1 T of herb mixture on each square and tie up tightly into a little bag using string.
Store in airtight jars.

Ingredients:
1 T olive oil
1 large onion, chopped
1 green pepper, chopped
4-5 cloves of garlic, crushed and minced
10 baby carrots, chopped
1 Jalapeno pepper, seeded and chopped
1 Can of no salt added chopped tomatoes
1 quart of low sodium vegetable broth
1 Can of Pinto beans, drained, rinsed and smashed
1 Can of Black beans, drained and rinsed
1 C cooked brown rice
1/2 C frozen corn
(Seasonings to taste)
1 bouquet Garni
1-2 t cumin
1-2 t chili pepper
1/2 t pepper


Directions:
-In a large soup pot, add the olive oil and cook the onion until translucent.
-Add the green pepper, garlic, carrots, Jalapeno pepper.
-Pour in the liquid from the canned tomatoes. Chop and add the tomatoes.
-Add in the vegetable broth
-Drain and rinse the Pinto beans and mash them with the back of a spoon, add to pot.
-Drain and rinse the Black beans- add them whole!
-Add in brown rice, frozen corn and seasonings.
-Simmer until desired consistency and flavors are well blended.
-Remove bouquet garni and enjoy!