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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âCooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread.â Jennifer Black - San Jose, California 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 |
Directions:
1. 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.
2. Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months.
3. To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.
4. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 8 servings (2 quarts).
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