Vegetable Rice Soup

This extremely simple and wholesome soup is just the fix when you don't want to fuss much in the kitchen.  Whenever I'm battling a cold (which I am), or just in a hurry, this is the recipe I turn to.  It's a tasty one-pot meal, that will also make for great leftovers.

INGREDIENTS:

- 1 carrot

- 1 celery stalk

- 1 potato

- 1 small onion

- 1 sweet potato

- 1 cup chopped spinach

- 1 cup brown rice (I use this rice)

- 6 cups vegetable broth (I use this broth, but homemade is even better)

- 2 cups water

1 (15-ounce) can diced tomatoes (BPA-free can or carton is best; such as this)

- 1/2 teaspoon dried oregano

- 1/2 teaspoon dried basil

- 1/2 teaspoon dried thyme

- 1 1/2 - 2 teaspoons sea salt

- freshly ground black pepper

DIRECTIONS:

Saute onion and celery in a little butter or olive oil for 3-5 minutes.  Add all other ingredients except for spinach.  Bring to a boil.  Reduce heat, cover, and simmer for about 45 minutes or until rice is soft.  Add chopped spinach, and simmer another 5 minutes.  Serve.

Approximately 5-6 servings