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Garden Vegetable Rice Soup

 Garden Vegetable Rice Soup
“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
8 ServingsPrep: 25 min. Cook: 20 min.

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

2 of 2

Garden Vegetable Rice Soup (continued)

Directions (continued)

  • 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.