GARDEN VEGETABLE RICE SOUP

Garden Vegetable Rice Soup image

"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

Steps:

In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 753mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.