Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe photo by Taste of Home

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“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

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Garden Vegetable Soup Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

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

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. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 87 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 753 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Garden Vegetable Soup in Simple & Delicious September/October 2008, p45