My Vegetable Soup Recipe

It's winter in Rochester, NY. That means extreme cold, incredible wind chills, and too much snow. So I decided to make a soup. It's a medium thick vegetable "chowder." I use chowder in quotes because its not the usual cream based chowder, but still has the creamy taste and is thicker than a stock based soup. Here's the deal:

2 medium potatoes diced
4 stalks celery diced
2 medium carrots diced
1-2 crowns of broccoli diced
1-2 onions diced
4-5 cloves of garlic diced
1 bag frozen corn
1 can chick peas drained
1 can cream of mushroom soup (+ 2 cans of water)
1 can of coconut milk
1/2 cup of uncooked rice
3 tablespoons of black pepper
3 tablespoons of "italian seasoning"
2 tablespoons of coriander
5 bay leaves

Throw the potatoes, carrots, broccoli, garlic, onions, celery into a pot on medium heat for about 5 minutes. Shake it up occasionally to mix up the veggies. Put the rice, spices/bay leaves, cream of mushroom, coconut milk, and 2 cans of water in the pot and bring to a boil. Take it down to a simmer, cover, and let it go for about 15-20 minutes. Put the corn and chick peas in the pot and let it go for about 5 more minutes. Fin.