Thursday, March 25, 2010

Vegetable Rice Soup

I’m not going vegetarian.

But, I wanted some vegetable soup. So, this is what happened. I love the way all the vegetables work together to create a really delish flava. And the colors just make me happy.

You may need to add more liquid to the soup. Rice absorbs a lot of the broth.

Vegetable Rice Soup
Makes 6 to 8 servings

1 cup favorite rice, cooked according to package directions
1 onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
1 medium zucchini, chopped
¾ cup frozen corn
1 15-ounce can chopped tomatoes
6 cups chicken or vegetable broth
2 cups water
1 Tbsp. olive oil
1 ½ tsp. Italian seasoning
1 bay leaf
Salt and pepper to taste

In a large stockpot, heat olive oil over medium heat. Add onion, celery and carrots. Cook for about five minutes. Add zucchini, bay leaf and Italian seasoning. Cook for 3 to 5 more minutes. Season with salt and pepper.

Add tomatoes, broth and water. Bring mixture to a simmer. Cook for 25 to 30 minutes. Add corn and prepared rice. Remove bay leaf. Adjust seasoning, if desired.

1 comment:

  1. Will try your soup recipe using Kashi multi-grain pilaf, now that I'm practically a vegetarian.