Vegetable Rice Soup

Description

Makes 6 servings.

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, sliced
• 1 carrot, shredded
• 2 ribs celery, thinly sliced
• 2 x 14½-ounce cans vegetable broth
• 2 cups water
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 cups cooked rice

Procedures

1. Heat olive oil in large saucepan or Dutch oven.
2. Add onions; sauté about 5 minutes or until slightly browned.
3. Add carrot and celery; saute about 3 minutes.
4. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil.
5. Reduce heat, cover and simmer 10 minutes, or until carrots are tender.
6. To serve, ladle soup in bowls; top each serving with ½ cup rice.