Vegetable-rice soup
Vegetable-rice soup
Ingredients/Components
- salt - 1/2 tsp
- water - 2 c
- Italian seasoning - 2 tsp
- olive oil - 1 Tbsp
- ground black pepper - 1/2 tsp
- medium onions, sliced - 2 item
- cooked rice - 3 c
- carrot, shredded - 1 item
- cans vegetable broth - 2 1/4
- ribs celery, thinly sliced - 2 item
How to make vegetable-rice soup:
Heat olive oil in a large saucepan or Dutch oven. Add onions; saute about 5 minutes or until slightly browned. Add carrot and celery; saute about 3 minutes. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until carrot is tender. To pack in lunch, add 1/2 cup cooked rice and pour into wide-mouth thermal container.Recipe categories: Low protein, Vegetables, Soups & stews.
Rating:
Related ingredients:
sugar, hot water, cans cherry pie filling, can pineapple chunks, cranberries, can shoestring potatoes, large pears, large can kraut, canned fruits: pears, peaches, mixed fruit, pineapple, cherries for color
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