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Ziploc Garden Vegetable Soup

Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    8 servings (2 quarts)

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 a Ziploc® Brand Container with Snap 'n Seal Lid. 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.

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