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This vegetarian soup is chock full of nutritious vegetables, leafy greens and dried herbs. Serve with crusty bread on the side.

Sunday Supper Vegetable Soup

2 tablespoons vegetable oil
1 medium onion, chopped
6 medium mushrooms, sliced
1 cup chopped zucchini
1 jalapeño chile, seeded and chopped (see note)
2 cloves garlic, minced
6 cups water
1 sweet potato or yam, peeled and diced
1 medium carrot, peeled and diced
1/4 cup uncooked long grain white rice
1 tablespoon crushed dried parsley
1 1/2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped leafy greens, such as spinach, chard, kale or collard
1 (15-ounce) can beans (chickpeas, cannellini or kidney), rinsed and drained

1. Heat oil in a large, heavy-duty saucepan over medium-high heat. Stir in onion, mushrooms, zucchini, jalapeño and garlic; sauté 5 minutes. Add water, sweet potato, carrot, rice, parsley, oregano, salt and black pepper. (If using collard greens or kale, add them now.) Reduce heat and cook for 20 minutes, stirring occasionally. Add greens and beans and cook for 10 more minutes or until thoroughly heated. Remove from heat and let stand for 10 minutes before serving.

Makes 6 servings.

Note:Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.