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This is consistently good, easy, and fast. This last time, I used a brown and wild rice mix, and cooked that separately first, then added it.

Curried Zucchini-Bean Soup (from Sunset)
10 servings

4 cans pinto beans
2 T butter
3 cups finely chopped onions
1 cups chopped celery
¼ to 1/3 cup curry powder (or to taste)
8 cups chicken broth
1 cu long-grain white rice
6 zucchini, diced (or less, to taste, or substitute another veggie)
¼ cup Italian parsley
3 T lime juice
Salt and pepper

1. Drain beans, reserving ½ cup of the liquid. Rinse beans; set aside.
2. In 12-quart pan over medium high heat, cook butter, onions, and celery, stirring occasionally, until lightly browned, 10 minutes.
3. Add curry and cook stirring, 3 minutes more.
4. Add broth, reserved bean liquid, and rice; scrape browned bits from pan bottom. Cover, bring to a boil, 2 minutes. Reduce heat, simmer, covered until rice is just tender, 15 minutes.
5. Stir in zucchini, beans, parsley, and juice. Add salt and pepper. Heat until hot.

256 calories per serving.