Vegetable Brown Rice Soup

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I love to make this soup when I am trying to get back on the band wagon of healthy eating. I'll make a big pot and use the leftovers for healthy lunches through the week. 

Vegetable Brown Rice Soup

4 handfuls of spinach blend

4 cups frozen mixed vegetables (corn, peas, green beans, carrots)

2 (15 oz) cans petite diced tomatoes

1 (15oz) can kidney beans

1 (15oz) can great northern beans

1 small can tomato sauce

2 cups celery

5 cups chicken or vegetable broth

1 TBSP Italian seasonings

1 1/2 tsp garlic salt

1 tsp onion powder

1/4 tsp Pepper

2-3 cups brown rice (cooked)

Instructions:

I just put all of the ingredients into my pressure cooker on the highest pressure for 30 minutes. It would also work great in a crockpot (low 6 hours, high 3 hours). Or you could make it on the stove, bring to a boil, then simmer for 25-30 minutes- until celery is tender.