"Sausage" and Rice Soup

Easy, good, warm. Enough said!

"Sausage" and Rice Soup: 

1 lg. russett potato, diced small
1/2 yellow onion, chopped
1/2 jar green beans (I used home-canned, but a can of regular green beans or 2 c. frozen would work)
1 stalk celery, plus tops, chopped
2-5 white mushrooms, sliced
1/2 (14-oz.) can diced Italian-seasoned tomatoes, with some liquid
2 c. vegetable broth
1 c. water
1/2 tube Gimmie Lean "sausage"
1/4 c. Basmati rice
4 springs fresh thyme
2 bay leaves
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
Sea salt to taste


1. Cook "sausage" in olive oil and minced garlic until crumbled and browned. 

2. Meanwhile, bring chopped vegetables, herbs, seasonings, and water to a boil. 

3. Add "sausage" and reduce to a simmer. Simmer 10 minutes. Add rinsed Basmati rice and simmer another 35 minutes or until potatoes are soft and rice is cooked. Remove bay leaves and thyme springs before serving.