Wild Rice, Mushroom, And Vegetable Soup

• 3 carrots, sliced
• 1 red bell pepper, chopped
• 4 large portabella mushroom caps, chopped
• 3 celery ribs, chopped
• 1 large white 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

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.

carrots, red bell pepper, portabella mushroom caps, celery, white onion, garlic, salt, cauliflower, green beans, zucchini, wild rice, water, chicken, cauliflower, salt

Taken from www.food.com/recipe/wild-rice-mushroom-and-vegetable-soup-325288 (may not work)