Vegetable Soup with Brown Rice

This recipe has stovetop instructions, but I just use my slow cooker because it is less work! I also added mushrooms because they are yummy.


– 2 tablespoons extra-virgin olive oil
– 1 large onion, chopped
– 1 tsp garlic, minced
– 1 cup chopped celery
– 1 cup sliced carrots
– 1 cup chopped spinach or kale (any green)
– 1 cup cooked whole grain (brown rice, millet, quinoa, barley) – optional
– 4 cups vegetable or chicken stock (may need to add more depending on how thick you would like the soup)
– 1⁄4 cup chopped basil/oregano/thyme (any combination)


Heat oil in Dutch oven* over medium heat.  Add garlic, onion, and celery – stirring until translucent – about 5 minutes.  Add stock, carrots, (and any other vegetables you would like to add – i.e. squash, zucchini, broccoli, peas, etc.).  Cook for about 5 minutes.  Add whole grain, spinach (or kale), and herbs.  Cook about 5 to 10 more minutes.  Add salt and pepper to taste.

Source:  Katherine Sumner,

*Another word for a big ol’ pot


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