Brown Rice & Vegetable Soup

Combine the water, chicken broth, brown rice (or barley), potatoes, carrots, and celery in a large soup pot over medium-high heat. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot and let cook for 30 minutes.

While the brown rice and vegetables are simmering, heat a skillet over medium heat. Add the olive oil, onions, mushrooms, and garlic to the skillet. Cook, stirring frequently, for 5-6 minutes or until the onions are soft and the mushrooms begin to give off liquid.

Add the onion mixture to the soup pot along with the zucchini, thyme, black pepper, oregano, and bay leaf.

Cover the soup again and let simmer for 30 minutes or until the rice is tender and the vegetables are soft. Adjust the seasoning as needed. Remove the bay leaf.

Serve the brown rice and vegetable soup hot.