Fall veggie soup

Onions, raw, 1 cup, chopped (remove)
Chicken Broth, 8 cup (8 fl oz) (remove)
Carrots, raw, 2 medium (remove)
*Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove)
*Brown Rice, medium grain, 1 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)
Beans, red kidney, 1 cup (remove)
Spinach, frozen, 1 package (10 oz) yields (remove)
Zucchini, 2 cup, sliced (remove)
2 garlic
olive oil
1 tsp dried thyme
1 tsp salt
pepper to taste

in large pot, saute onion, and garlic in olive oil. Add broth, carrots, potatoes, rice, thyme and salt. Bring to boil. At boil reduce heat and simmer for 30 minutes. add tomatoes, beans, spinach and zucchini. Simmer for 20 more minutes. Add pepper if desired

Serving Size: 8 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user CINDYLOUWHO962.