I will say that sauteing the veggies really brings out their flavor in the soup.
1/4 c canola oil
1 large red onion, chopped
4 large carrots, chopped
2 large zucchinis, chopped
8 medium red potatoes, chopped
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1/2 c brown rice
Heat the oil in a six-quart pot. Saute the onion until it starts to get soft.
Add carrots and zucchini; saute until carrots start to get soft.
Add herbs, salt, and potatoes; saute a few minutes.
Add water until the pot is two-thirds full, and add rice.
Bring to a boil, then simmer for one hour.