1 cup frozen spinach
½ cup brown rice
1 cup frozen corn kernels
1 cup chopped bell pepper
2 cups low-sodium V8 or vegetable broth
2 cups water dash hot pepper sauce
Combine all ingredients in a large pan. Bring to a boil over high heat then lower to a simmer. Cover and cook on low until rice is done and veggies are tender, around 25 to 30 minutes. Stir occasionally. Serve in large soup bowls with additional hot pepper sauce on the side. We recommend serving this soup with raw veggie sticks and whole grain bread sticks.