Wild Rice, Mushroom, and Vegetable Soup

• carrots↗3

  sliced

• red bell pepper↗1

  chopped

• large portabella mushroom caps↗4

  chopped

• celery ribs↗3

  chopped

• large white onion↗1

  chopped

• garlic clove↗1

  minced

• no-salt-added diced tomatoes↗1

  (14 1/2 ounce) can in juice

• head cauliflower↗1⁄2

  florets and stalks chopped

• fresh green beans↗6 ounces

  cut into small pieces

• medium zucchini1

  sliced

• wild rice↗1 cup

  uncooked

• water↗7 cups
• chicken bouillon cube↗1

  1

• small head cauliflower↗1

  cut into florets and chopped

• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Coat a stock pot with nonstick cooking spray and heat over medium heat.

2. 2

   Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.

3. 3

   Add the diced tomatoes and stir well.

4. 4

   Add the cauliflower, green beans, and zucchini.

5. 5

   Cover with 7 cups of water, bring to a boil.

6. 6

   Add bouillon and stir.

7. 7

   When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.

8. 8

   Add salt and pepper to taste.