Vegan Mexican Rice Soup - Forks Over Knives

Ingredients

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable stock
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can pinto beans drained and rinsed
• 1 15-ounce can fire-roasted tomatoes
• 1 tablespoon chili powder
• 1 cup long–grain brown rice, toasted (see note)
• Salt to taste