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.

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 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 1/2ounce) 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

Directions

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.