A brothy, low-calorie vegetable soup that is fast, simple to put together, and very filling. Especially good when you feel like a having a light, but soothing, meal. The vegetable selection can vary according to what you have on hand.  

• 2 teaspoons canola oil or ¼ cup vegetable broth, for sautéing
•  ½ cup onion, diced
•  2 leeks, white and light green parts only, sliced
•  ½ jalapeño pepper, diced
•  ½ cup bell pepper, diced
•  2 cloves garlic, finely chopped
•  1 medium carrot, peeled, diced
•  ½ cup English peas, fresh or frozen
•  1 yellow squash, cut into bite-sized pieces
•  1 zucchini, cut into bite-sized pieces
•  1½ cups mushrooms, chopped
•  8 cups vegetable broth
•  1 tablespoon of vegan Worcestershire
•  2 cups cooked rice
•  1 teaspoon salt
• Freshly ground pepper
•  Croutons and green onions, for garnish

In medium skillet, add oil or vegetable broth to sauté vegetables. Add onion, leeks, jalapeño, bell pepper and sauté until tender. Add garlic, carrots, peas, yellow squash, zucchini and mushrooms. Cook until vegetables tender crisp, about 2 minutes.  Place vegetable broth in soup pot and add sautéed vegetables with vegan Worcestershire. Bring to boil. Add rice and turn to simmer for 20 minutes. Taste for salt and pepper. Garnish with croutons, sliced green onions or red pepper threads and serve.

Hint:

Red pepper threads are long, thin strings of dried red chiles. They are not only pretty to use as a garnish but add a mild bite to the dish.