Monday, October 11, 2010

Garden Vegetable Soup

1-1/5 teaspoons minced garlic
2 TBS olive oil
1/4 cup uncooked long grain rice (I used brown rice)
2 cans chicken broth (14.5oz)
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

1. In a large saucepan, cook garlic in oil for 1 min. Stir in rice. cook and stir for 1 minute. Add the broth, peppers, carrots an dseasonings. Bring to a boil. Rduce heat, cover and simmer for 15-20 min or until rice is tender.

2. Stir in zucchini and tomatoes, cook for 3 minutes

Can be frozen up to 3 months

Served with some sort of bread (salad is recommended.. )

No comments: