Pretty Good 'Fall' Soup

I got the idea for this from a American Institute for Cancer Research email. It is pretty straightforward and keeps well. Add a little less of the herbs if dry, a little more if fresh.

What you need

Rice (wild, brown, white in order of tastiness) 1/2 cup

Stock or broth (Chicken, vegetable, and mushroom all worked) 2 Qts

Leeks - 3

Garlic - 2 cloves

Onion - 1 small

Celery - 3 stalks

Potatoes - 2 medium sized

Carrots - 2-3 medium

Rosemary - 1 tbs

Dill - 1/2 tbs

Sage - 1/2 tbs

Salt and pepper to taste

Olive oil - 1 tbs

Start Cookin'

Chop all vegetables into soup sized pieces. Start sauteing all vegetables in oil in a pot that will hold everything. Cook for a few minutes and then add broth. Bring to a boil and then add rice. Turn to simmer. Stir every few minutes and when rice is done, add all spices, salt, and pepper. Cook for about 5 more minutes. Enjoy with fresh bread and salad.