We've had more weird weather over the last couple of days.  What were temperatures in the 70's with sunshine turned into a couple of days with 60 degree temperatures that feel more like 50 due to the wind chill factor.

I had a swim yesterday afternoon and I barely handle the wind and cold.  I normally warm up after a few laps but due to the cold air gusting across my wet back, I was never actually comfortable.  I'm in the process of looking for an indoor pool for my winter training but that's another story for another time.

Needless to say, it's starting to feel more like fall or even winter for those of us in California so I decided a big pot of soup would be perfect for the occasion.  When you look through the ingredient list, you might ask yourself -- What didn't he put into the soup?  And while I agree it might seem like there are one (or maybe even two) too many ingredients, I assure you, the end result is quite delicious.  And not only that, it doesn't get any easier than this.

Everything but the Kitchen Sink Soup

- three celery stalks, sliced
- one large onion, sliced
- two carrots, sliced
- one small white potato, cubed
- one can of diced tomatoes, undrained
- three cups of low-sodium V8 vegetable juice
- two cans of low-sodium chicken broth
- one can of peas, drained and rinsed
- one can of corn, drained and rinsed
- one can of garbanzo beans, drained and rinsed
- one cup of long grain brown rice
- one tbsp soy sauce
- one tsp dried dill weed
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder

In a stockpot, combine all of the above ingredients, bring to a boil, reduce heat and simmer for 35 minutes or until vegetables are tender.  *

* NOTE:  At this point, you can serve the meal but the rice might be a bit undercooked due to the brown rice.  I didn't want to overcook the veggies so I turned off the heat and left the pot on the stove.  The rice finished cooking and the veggies were still a tiny bit crunchy -- the way I like them.

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