Wild Rice, Mushroom, And Vegetable Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 carrots, sliced
• 1 red bell pepper, chopped
• 4 large portabella mushroom caps, chopped
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, in juice
• 1/2 head cauliflower, florets and stalks chopped
• 6 ounces fresh green beans, cut into small pieces
• 1 medium zucchini, sliced
• 1 cup wild rice, uncooked
• 7 cups water
• 1 chicken bouillon cube
• 1 small head cauliflower, cut into florets and chopped
• salt and pepper, to taste

Recipe

• 1 coat a stock pot with nonstick cooking spray and heat over medium heat.
• 2 add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
• 3 add the diced tomatoes and stir well.
• 4 add the cauliflower, green beans, and zucchini.
• 5 cover with 7 cups of water, bring to a boil.
• 6 add bouillon and stir.
• 7 when bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
• 8 add salt and pepper to taste.