Vegetable Rice Soup


8 people


1 Tbsp. olive oil

1 medium to large onion chopped

3 carrots, sliced or diced

2 stalks celery, diced

2 cloves garlic, minced

6 cups vegetables stock or water

1 bay leaf

28-oz. can tomatoes with juice

1/2 cup brown rice

1 lb. fresh green beans, cut into 1" pieces or a 10-oz. package frozen cut green beans

Vegetables of your choice (chopped cabbage, spinach, peppers, etc.) if desired


In a 6-qt. pot, saute onion, celery, carrots and garlic until softened. Add stock or water, tomatoes, rice, and bay leaf. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stir occasionally. Stir in green beans and simmer for 5-10 minutes more until all vegetables are tender. Remove bay leaf before serving.