1 cup water
2 carrots, diced
1 large onion, diced
1 (15 ounce) can sliced beans
2 cubes beef bouillon
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/8 teaspoon salt
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dry mustard
salt to taste
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
3 tablespoons chili powder
1/4 teaspoon ground black pepper
In a large saucepan, bring water to a boil and keep warm. Add carrots, onion, beans, bouillon cube and chili powder; boil for 1 minute.
Add oregano, basil, rosemary, oregano, thyme, sage, rosemary, oregano, thyme, sage, salt, thyme, basil, dried mustard, salt and garlic powder; boil for 2 minutes. Stir. Cover and refrigerate soup for 2 hours. Stir occasionally, until consistency is smooth.
Stir in bouillon cubes, chili powder, oregano, basil, rosemary, oregano, thyme, sage, rosemary, oregano, thyme, sage, salt, garlic powder, chili powder, black pepper. Cover and simmer for 10 minutes. Serve over rice and stir just enough to coat.