Garden Vegetable Soup

Serving Size: 8 (2 Quarts)

Amount Ingredient

1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 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

In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 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. The soup 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.

--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54