RED BEANS AND RICE SOUP

2 tbsp. vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 bay leaves
1 1/2 tsp. italian seasoning
1 tbsp. ground cumin
salt and pepper, to taste
1-15 oz. can red kidney beans, rinsed and drained
1-14 oz. can diced tomatoes, drained
4-6 c. vegetable broth (I used 4 c. but it wasn't very soupy....I'd do at least 6 c. if you want it more soup like with a lot of broth).
1 1/2 c. rice

Heat oil in a pot over med-high heat. Add onion, bell pepper, garlic, bay leaf, italian seasoning, cumin, salt, and pepper. saute vegetables for 5 minutes, stirring frequently. add kidney beans, tomatoes, and broth. Bring to a boil, then add rice. Reduce heat, cover, and simmer 12-15 minutes, stirring occasionally, until rice is tender.