Brown Rice & Vegetable Soup - cooking recipe

Ingredients

2 cans fat-free low-sodium chicken broth
5 cups water
3 medium carrots, peeled and sliced
1 cup celery
2 cups new potatoes, with skin
1 cup zucchini
1 cup mushroom
1 cup onion
2 teaspoons thyme
2 teaspoons minced garlic
1 tablespoon olive oil
2 teaspoons pepper
2 teaspoons oregano
1 bay leaf
1 cup brown rice (or barley to increase fiber)

Preparation

In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile saute onions, mushrooms and garlic in olive oil.
Add onion mixture, zucchini and seasoning to the soup.
Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.