Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
Add the beans and cook for 2 minutes.
Add the Special Seasoning (see recipe), canned mushrooms, and stock; stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
Add the carrots, salt, and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
To serve, ladle a generous cup of the soup into each of 6 bowls.
Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
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