Serves 8 | Total time: 60 min
Ingredients:
- 1 carrot
- 1 celery stalk
- 1 potato
- ½ small onion
- 1 small sweet potato
- 1 cup chopped spinach
- 1 cup brown rice
- 8 cups water
- 1 15-oz can diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
Directions:
1. Finely chop all vegetables.
2. Combine all ingredients in a large stockpot. Bring to a boil.
3. Reduce heat, cover, and simmer for 45 minutes or until rice is soft. Serve with gluten-free toast or crackers.
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