Wild Rice, Mushroom, And Vegetable Soup - cooking recipe

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 1/2 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

Preparation

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.