South American Vegetable and Rice Soup

Instructions

1. Heat the oil in a large saucepan over medium high heat and cook the onion until it becomes translucent, about 2 minutes.
2. Toss in the garlic, oregano, allspice and cumin, and cook for another 2 minutes, stirring so the garlic doesn’t brown.
3. Pour in the vegetable stock, the tomatillos and can of tomatoes.  Bring to boil, turn the heat down, and allow it to simmer for 10 minutes.
4. Add the beans, corn, squash, chipotle sauce, and salt.  Bring back to a boil, turn down the heat, and simmer for 5 minutes.
5. Add the cup of cooked brown rice (newly cooked or from leftovers) into the soup for the last 4-5 minutes of cook-time.