Total Calories: 352
Yield: 10 cups
In a soup pot, sauté the garlic in the oil until soft and brown.
Add the water, rice, and bay leaf to the browned garlic, cover, and bring to a boil. Lower the heat to a simmer, and cook for 25 minutes.
Add the tomatoes, squash, parsley, and spices to the soup. Return to a low boil, cover, and cook for 15 more minutes.
Add the beans and salt, and cook gently for 5 more minutes. Turn off the heat and leave covered until ready to serve.
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