Audrey's Black Bean Soup

2 cans black beans
1 bell pepper
1 small onion
1 can corn
1 c. carrots
2 cloves garlic
1 Tbsp salt
1/2 tsp pepper
dash of each: paprika, onion powder, garlic powder, thyme, marjoram, fennel, cumin, and red pepper.
3 c. cooked brown rice (or barley)

Simmer all for 1 hour or longer, add water to desired thickness. Serve with dollop of sour cream.