Wild Rice Mushroom And Vegetable Soup
This soup makes a large pot, so i freeze it and eat it throughout the week. When i make it for myself, i leave out the bouillon and rice, but it's definitely better with.
Steps
Coat a stock pot with nonstick cooking spray and heat over medium heat.
Add first 6 ingredients and cook , stirring occasionally , until volume reduces by approximately 1 / 3.
Add the diced tomatoes and stir well.
Add the cauliflower , green beans , and zucchini.
Cover with 7 cups of water , bring to a boil.
Add bouillon and stir.
When bouillon dissolves , add the rice and simmer for 1 hour , stirring occasionally.
Add salt and pepper to taste.
Ingredients
carrots, red bell pepper, portabella mushroom caps, celery ribs, white onion, garlic clove, no-salt-added diced tomatoes, cauliflower, fresh green beans, zucchini, wild rice, water, chicken bouillon cube, head cauliflower, salt and pepper