Over medium heat add 1/2 cup to 1 cup of the vegetable broth to a soup pot or dutch oven. Add the bell peppers, onions, celery and jalapenos. Simmer until the onion is translucent.
Add the garlic and Cajun seasoning, stir well to mix. Then add the paprika and thyme. Add the tomatoes and tomato paste and stir well. Add the remaining vegetable broth. Cook 15 minutes or until the vegetables are soft.
Add the red beans, plus salt and pepper to taste, and cook for 30 minutes more.
To serve, spoon 1/2 cup of rice into each serving bowl. Top with hot soup; stir to blend. Top with thinly sliced green onions or scallions. Serve hot with hot sauce on the side.
This soup can be refrigerated for up to a week or frozen.
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