Recipe Search

Recipe Types: Appetizer , Breakfast , Dessert , Freezer Meals , Main Course , Salads , Sauces , Side Dish , Snack

Garden Vegetable Soup

2015-02-22
Shoultz

Mother of Nathan, Westley and Mindy,..

More From This Chef »
Average Member Rating

(3 / 5)

3 5 1
Rate this recipe

1 people rated this recipe

Post Views: 0

Related Recipes:

  • Persimmon Pudding

  • Buttermilk Pancakes

  • FAMOUS PUMPKIN PIE

  • Buffalo Chicken Dip

  • Chocolate Earl Grey Pots de Creme Recipe

Ingredients

  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 1/4 cup uncooked long grain rice
  • 2 cans (14-1/2 ounce) 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

Method

Step 1

in a large sauce pan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasongs. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Step 2

Stir in the zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months.

Step 3

To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.

Recipe Type: