Vegetable and Brown Rice Soup

(recipe modified from a chicken and rice soup recipe from Whole Foods Market)

8 cups vegetable broth
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
6 oz. mushrooms, sliced
1 small can white beans
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.  Add onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally.  Add remaining 7 1/2 cups broth, water, rice, mushrooms, and bay leaf.  Bring to a boil.  Reduce heat to a simmer, cover, and cook about 35 minutes or until rice is tender.  Remove bay leaf and stir in kale and beans.  Continue cooking just until kale is wilted and tender, and beans are heated through, 3 to 5 minutes.

(So good!  And easily adjusted to include whatever veggies may be on hand.)