vegetable rice soup

I like to make thick soups during the cold weather, using rice or barley to make it cozier. Its super easy, and I let it simmer for a few hours while it thickens up. Here is what I made last night.

INGREDIENTS:
zuchinni
red pepper
frozen mix of cauliflower and broccoli
salt and pepper
onion
mushrooms
1 to 2 cups brown rice
olive oil
water
cheese (optional)
DIRECTIONS:
Saute onion and mushrooms with olive oil at the bottom of a pot until tender. Cube zuchinni and red pepper. Add all vegetables and rice to pot and water to cover. Season to taste. Put pot on high flame until boiled, then low flame for a couple of hours, until desired thickness. Serve hot with a slice of cheese.